Easy Creamy Italian Chicken (Instant Pot and Slow Cooker Options)
This creamy Italian chicken is my husbands favorite meal. It is warm, cozy and ooh so creamy. It can easily be made as we did below in the Instant Pot or can be adjusted for the slow cooker. I prefer the slow cooker method personally for a dump and start meal option that makes your whole house smell amazing.
Servings: 8 servings
Calories: 374kcal
Ingredients
- 2 lb. chicken breasts cut in half or pounded to ½ inch thickness
- 2 8 oz. packages cream cheese
- 1 12 oz. box Pacific (or another gluten-free brand) cream of chicken soup
- 1 ½ C water
- 2 tsp. minced garlic
- 1 tsp. sugar
- 2 tsp. onion powder
- 1 T dried oregano
- 1 T salt
- ½ tsp. black pepper
- ½ tsp. dried basil
- ½ tsp. dried parsley
- ¼ tsp. celery salt
- ¼ tsp. dried thyme
Instructions
- Place all ingredients in the Instant Pot except cream cheese
- Layer starting with soup then chicken going in first and lastly the seasonings
- Seal lid and close vent
- Cook for 25 minutes on manual or pressure cook
- Naturally release pressure for 7 minutes then quick release
- Stir in the cream cheese and seal lid again
- Let it just sit for 3 minutes
- Remove lid and use a fork or small whisk to combine everything
- Stir and serve over rice or potatoes with more salt and pepper to taste
Video
Notes
You can put everything into the Instant Pot and just cook it all together but it will make it a bit more clumpy. If you want a smoother sauce, be sure to add the cream cheese after everything else has cooked.
Really the taste isn't affected whichever way you decide to do it, it's more just about the texture of the sauce.
Nutrition
Calories: 374kcal | Carbohydrates: 8g | Protein: 29g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 138mg | Sodium: 1549mg | Potassium: 560mg | Fiber: 1g | Sugar: 3g | Vitamin A: 885IU | Vitamin C: 2.4mg | Calcium: 100mg | Iron: 1.9mg