This Crock Pot Creamy Italian Chicken is a new week night favorite dinner recipe in our house. Perfectly seasoned slow cooked chicken in a creamy, dreamy, satisfying sauce that I pour all over my rice. I could probably just eat the sauce by the spoonful! I got the recipe from my friend Jacqueline who so graciously made this dish for us once and shared the recipe with me. It’s so fast and easy to prepare, the crockpot does all the work! Serve with rice, pasta, or mashed potatoes. I hope you love this dish as much as we do!
Crock Pot Creamy Italian Chicken
Perfectly seasoned slow cooked chicken in a creamy, dreamy, satisfying sauce that I pour all over my rice. I could probably just eat the sauce by the spoonful! Fast and easy to prepare, the crockpot does all the work. Serve with jasmine rice, mashed potatoes, or pasta.
- 2.5 LB 4 Chicken Breasts organic
- 1 8 oz. Block Cream Cheese softened
- 2 10.5 oz. Cans Cream of Chicken Soup
- 1 0.7 oz. Packet Dry Italian Salad Dressing
- Montreal Chicken Seasoning to taste
- Cooked Jasmine Rice, Pasta, or Mashed Potatoes to serve with
Wash the chicken breasts and pat dry. Put them in the crockpot and sprinkle Montreal chicken seasoning all over the top of chicken breasts, to taste.
In a bowl, mash up the softened cream cheese with a fork. Add in the cream of chicken soup and dry Italian seasoning salad dressing. Mix well with a fork. Don’t worry if the cream cheese is a bit clumpy, it will soften and get smooth while cooking.
Pour the cream cheese mixture into the crockpot over the chicken breasts.
Cook on low for 4 hours, or on high for 2 hours, until the chicken is cooked through and the sauce is smooth and creamy. I prefer to slow cook, if time permits.
Serve hot over rice, pasta, or mashed potatoes. Our favorite way to eat it is over Jasmine rice! Look at this creamy, dreamy, satisfying sauce!
Serve this chicken over rice, pasta, or mashed potatoes.
This tender crockpot beef brisket is super tender, juicy, and delicious! It does take 8 hours on HIGH in the slow cooker, so make sure you plan ahead to give it enough time. This is a great week night or make ahead recipe. It tastes just as great on the second day, especially if you make brisket sandwiches! You can make it a regular juicy and tender brisket, or add BBQ sauce to make it a yummy BBQ brisket.
Tender Crockpot Beef Brisket
This tender crockpot beef brisket is super tender, juicy, and delicious! It does take 8 hours on HIGH in the slow cooker, so make sure you plan ahead to give it enough time. This is a great week night or make ahead recipe, it also tastes just as great on the second day. You can make it a regular juicy and tender brisket, or add BBQ sauce to make it a BBQ brisket.
- 5.5 LB Beef Brisket
- 3-4 TBS Mayonnaise
- 1.5 tsp Salt
- 1.5 tsp Montreal Chicken Seasoning
- 1/2 tsp Onion Powder
- 1.5 tsp Italian Seasoning
- 1 tsp Mrs.Dash or any salt-free seasoning of choice
- 3-4 Garlic Cloves minced
- 4 TBS Butter
Wash the beef brisket thoroughly and pat completely dry with a paper towel. Put the brisket in a big bowl. Smother the Mayonnaise all around both sides of the brisket. Sprinkle brisket with the spices (salt, chicken seasoning, onion powder, Italian seasoning, Mrs.Dash) add the minced garlic and smother it all around both sides of the brisket. (If you are making BBQ brisket, also add 2-3 TBS BBQ sauce to the brisket and smother on both sides. I made a regular, not BBQ brisket).
Place brisket into a crockpot and add 4 TBS butter, cut up into pieces and spread out on the brisket. Cook brisket on HIGH for 8 hours, flipping the brisket 2-3 times or at least once halfway through cook time if possible. (If making BBQ brisket, make sure to add 3-4 TBS BBQ sauce the last hour of slow cooking and smother it all around the brisket.)
After 8 hours, the brisket should be fall off the fork tender and super juicy! The gravy from the brisket cooking inside the crockpot can be poured over rice tor mashed potatoes. We loved the gravy over mashed potatoes!
The gravy from the brisket cooking inside the crockpot can be poured over rice or mashed potatoes. We loved the gravy over mashed potatoes!
Leftover brisket makes amazing brisket sandwiches the next few days!
I came up with this recipe last weekend when we had a “snow day” it was mostly icy rain and barely enough snow to cover the ground but we live in the South so it was a big deal and not a day you want to drive around for groceries or out to eat, so the night before we bought all the ingredients for this super easy, but very delicious crockpot beef stew. I couldn’t find a recipe that I wanted so I threw together a bunch of stuff and it turned out absolutely perfect!!! It was literally the best beef stew that I’ve ever tried. It’s interesting how the spontaneous recipes usually turn out to be the best ones.
Crockpot Beef Stew
Tender fall apart beef chunks, hearty potatoes, carrots, mushrooms and onion in a savory broth. Comfort food in a bowl! Just make sure that you prepare it in advance to give it 7-8 hours on HIGH in the crockpot to cook until the vegetables and meat are tender and juicy. I did the prep work in the early morning and it was ready in time for dinner.
- 2-2.5 LB Beef Stew Meat or Chuck Roast cubed into 1 inch pieces
- 2-3 TBS Olive Oil to fry beef
- 2 tsp Steak Seasoning to fry beef
- 5-6 Gold Potatoes cubed into 1 inch pieces
- 1 Bell Pepper chopped into 1 inch pieces
- 4-5 Carrots chopped into 1 inch pieces
- 1 Large Onion chopped into 1 inch pieces
- 1 LB Mushrooms cut in halves or quarters
- 3 Garlic Cloves minced
- 2 Cups Dry Red Wine
- 8 Cups Beef Broth I make my own Better then boullion beef broth
- 1 15oz. Can Tomato Sauce or 2 TBS Tomato paste
- 2 tsp Mrs.Dash or any salt-free seasoning on choice
- 1 tsp Paprika
- 2 tsp Italian Seasoning
- 3 tsp Salt or to taste
- 2 TBS Dry or Fresh Parsley
- 2 Bay Leaves
Do the prep work first. Wash and cut the meat into cubes. Wash and cut the potatoes into cubes (I leave the skin on if it’s gold potatoes). Wash and chop up the bell pepper, carrots, mushrooms also. If you are making your own beef broth like I do, then make beef broth and set it aside.
This step is optional. I have made it with raw meat in the crockpot too and still got the same tender, flavorful beef taste. However I do prefer to precook the beef first because I like my beef seared and browned on the outside. To precook your meat: Set a frying pan with 2 TBS olive oil on Med-High heat and cook the beef thoroughly, adding salt or steak seasoning to taste. Stir it every few minutes, and sear the beef until it gets browned.
Put the raw or precooked meat and all the chopped veggies (potatoes, carrots, mushrooms, onion) into the crock pot. Add the wine, tomato sauce (or paste) and beef broth. Sprinkle in some salt to taste, I add 3 tsp Salt. Add in the Mrs.Dash (or other salt free seasoning), paprika, Italian seasoning, dry or fresh parsley and bay leaves. Add in the minced garlic cloves.
Stir everything gently, and turn the crockpot on HIGH for 7-8 hours. Yes, it does take 7-8 hours cook time to get juicy, tender, flavorful meat and tender vegetables. Gently stir halfway through if possible.
At the end, stir the stew, ladle into bowls and enjoy! This stew tastes great on the second and even third day. Just reheat the portion needed in a pot.
This stew tastes great on the second and even third day. Just reheat the portion needed in a pot.