Creamy Crockpot Chicken

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You guys, I stopped at home before getting the kids from pre-school today and literally threw this crock-pot meal together in minutes.  I didn’t have a recipe but I used ingredients that you can most likely find in your home and it turned out great!

My family really enjoyed this comfort meal; definitely a keeper!

Creamy Crock-pot Chicken


4 boneless, skinless Chicken Breasts

1 FAMILY SIZE can Light Cream of Mushroom Soup

2 Tbsp. Butter

1/2 cup 2% Milk

1 Packet of Dry ‘Good Seasoning’ Italian Dressing Mix

Pepper (do not add additional salt)

1 small Package Sliced Mushrooms (I’ve used 2 packages of mushrooms too; yum!)

Egg Noodles or Mafalda Pasta (I used Mafalda Pasta Noodles)


Season each piece of chicken with a dash of pepper and place at the bottom of your crock-pot.

Sprinkle Good Seasoning Packet over chicken.

Place sliced mushrooms all around and on top of chicken.

In a separate bowl, Mix Mushroom Soup and milk together and then pour over chicken.

Drop little bits of butter over chicken.

Cover and Cook for 6 hours.

Serve over Egg Noodles or Mafalda Pasta

We enjoyed this dish with steamed green beans!


Using Light Campbell’s Soup decreases calorie intake.

I know, I know.  Where are the mushrooms in the photo?  I forgot.  But don’t be like me; the mushrooms make the dish complete!



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  1. Mary Beth Elderton says:

    This looks delicious! *pinning*

  2. LadyWallace says:

    The dish looks amazing I can’t wait to make it. i bet it would be delicious with broccoli w/the a whole wheat pasta of some type. Thank you sharing this great recipe.

  3. Kayla says:

    Have you ever tried prepping this and then freezing it to make later? I just wondered how it freezes.

    • Angelique says:

      Hi Kayla! I have not tried that; I would wonder how the veggies would hold up. Would they be watery after freezing and then cooking? I’m not sure… The only thing I freeze then re-heat is pasta sauce and sometimes chili. Sorry I can’t help more!

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