A slow cooker recipe that is the best! You can start with frozen chicken breasts without having to adjust the cooking time.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • In a slow cooker, combine the chicken breasts and Italian-style dressing.

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  • Cover, and cook on Low for 6 to 8 hours.

  • Drain off the juices, and shred the chicken meat. In a medium bowl, mix the soup, broth, cream cheese, basil, thyme, salt, and pepper. Pour over the chicken in the slow cooker. Continue cooking on Low for 1 hour.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

406 calories; 28.9 g total fat; 107 mg cholesterol; 1457 mg sodium. 8.8 g carbohydrates; 27.3 g protein; Full Nutrition

Reviews (619)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/12/2003
My husband is on Weight Watchers so I made this recipe with fat free zesty italian and fat free cream cheese and he thought it was GREAT! It is only 6 points per 3 ounce serving of chicken for any other weight watchers out there! Read More
(189)

Most helpful critical review

Rating: 2 stars
08/03/2011
"Nasty" according to my 10 yr old son. "OK" accdg to my boyfriend. "Mmmph" accdg to my 17 year old daughter. I didn't eat them. But I will NOT make them again. Read More
(7)
756 Ratings
  • 5 star values: 381
  • 4 star values: 233
  • 3 star values: 71
  • 2 star values: 36
  • 1 star values: 35
Rating: 5 stars
10/12/2003
My husband is on Weight Watchers so I made this recipe with fat free zesty italian and fat free cream cheese and he thought it was GREAT! It is only 6 points per 3 ounce serving of chicken for any other weight watchers out there! Read More
(189)
Rating: 5 stars
10/12/2003
My husband is on Weight Watchers so I made this recipe with fat free zesty italian and fat free cream cheese and he thought it was GREAT! It is only 6 points per 3 ounce serving of chicken for any other weight watchers out there! Read More
(189)
Rating: 5 stars
03/30/2003
This was so good. I modified the recipe a bit. The other reviews talked about how it was too rich and didn't reheat very well so I used 8 oz. of lite Velveeta in place of the cream cheese. It created a very creamy sauce that reheated very well. Also I made it low-fat by using reduced fat soup and reduced calorie salad dressing. VERY tasty! I'm going to try it again and freeze it for a friend who just had a baby! Read More
(102)
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Rating: 5 stars
01/04/2004
This came out very well! I read all of the reviews first so I added a few things. First I cut the cooking time on the chicken and shredded it but left it rather chunky. I added one whole can of chicken broth instead of a cup and left simmering a little longer than an hour. (It wasn't dry AT ALL) I added some frozen green beans and peas in that last hour. Right before serving I stirred in some chopped fresh cilantro...I had tasted it and it needed something so I tried the cilantro and it was GREAT! I served it over some stuffed ravioli I had in the freezer--it was mozzarella and spinach ravioli and I topped it all off with the herb and cheese mixture the ravioli came with. All in all it came out great...my husband and I both had seconds (thirds...).;o) I loved the sauce! Next time I'll try it with some chopped spinach mixed in... THANKS! Read More
(87)
Rating: 4 stars
02/08/2003
This was very good. I threw everything in at one and used frozen chicken breasts. The cream cheese did not completely dissolve but I'm not picky. My husb. said it was a little too cheesy for him but liked it otherwise. Will make again. Read More
(52)
Rating: 5 stars
11/13/2003
THIS WAS A HUGE HIT for me and my 4 guests. I put everything in the crockpot at once; added spoonfulls of the cream cheese into the sauce. I used reduced fat dressing reduced fat cream cheese and the cream of chicken soup I used was not condensed. Halfway through cooking I stirred the sauce since the cream cheese didn't melt as well. Around the 5th hour I cut the chicken up into smaller pieces and cooked for another hour. PERFECT! Read More
(44)
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Rating: 5 stars
09/09/2003
I made this w/ homemade dressing and I added a sliced onion which I cooked on low for 3 hrs. I drained it and added 1 can Herbed cr. of chick soup an 8 oz. can of mushrooms w/ liquid 1 teas. chick. soup base and the 8 oz. cream cheese. FANTASTIC!!! Serve over rice I like Jasmine or Basmati or noodles!! I made my dressing using garlic red wine vinegar... Read More
(37)
Rating: 5 stars
07/23/2003
WOW! Moist tender chicken pieces and tasty flavorful sauce. What more could we ask for. I followed the recipe for the most part except I cut the Italian dressing to 4 ounces and didn't drain it off. Delicious over angel hair pasta with green beans and spinach salad.This is a keeper for busy day with no time to cook. Thanks Monika. Read More
(31)
Rating: 4 stars
12/13/2005
This is very good. After thawing my chicken I found it only needed 4 1/2 hours to cook. Then I added the sauce which I made EXACTLY as the recipe called for and I found it to be wonderful. Yes it's rich but I guess I like rich foods. I can't stop tasting it and I've still got to serve it over rice for dinner! Read More
(30)
Rating: 4 stars
01/23/2003
Yummy! I added some fresh broccoli at the last minute to give the meal some veggie content and we loved it. Read More
(29)
Rating: 2 stars
08/03/2011
"Nasty" according to my 10 yr old son. "OK" accdg to my boyfriend. "Mmmph" accdg to my 17 year old daughter. I didn't eat them. But I will NOT make them again. Read More
(7)