Slow Cooker Italian Chicken Alfredo Recipe

This was yummylicious and so easy that my 15 yr. old said he wanted to try to make it! WARNING: Please do not add seasoned salt as the other reviewer suggested until you make the recipe as directed! This was seasoned perfectly as written. Added the minced garlic to the dressing and poured over breasts, moving them slightly to make sure they're nicely coated. Cooked chicken 4 hrs. as directed and mine were actually done by that time. Softened the cream cheese in microwave for 30 sec. in a bowl and then blended the soup. Took the chicken out and poured the soup mixture in the crockpot w/ the juice from the chicken, mixing thoroughly and then replaced the chicken back. OMGsh, it was so good that we didn't even wait for me to cook the noodles. Anyway, saved the rest for the next day and it reheated beautifully. Maybe I'll be able to actually get some noodles cooked to go w/ it today--LOL!

I made this for dinner last night with only a few changes and my picky family loved it! I didn't have a garlic clove, so I mixed in 1/4 tsp of granulated garlic with the dressing mix/water. I added mushroom soup instead of chicken because I did not have mushrooms. For the last hour of cooking, I shredded the chicken and added more water to make more of a gravy. It turned out beautifully and was delicious over noodles. I even used nonfat cream cheese and thought overall it was a pretty healthy and delicious recipe with no butter oil, or cheese needed like the traditional alfredo! Thanks for a yummy keeper!

Going to have to agree with everyone here and say the sauce was the real show stopper. Creamy and so full of flavor. I'm a garlic junkie and actually used a handful of cloves and I used fat free cream cheese and low fat or fat free...can't remember which...cream of chicken soup to make it a little less fattening. Turned out great. I also used a bunch of fresh mushrooms...many more than 4.5 ounces, as my boyfriend and I both love them. Also added cracked black pepper to taste and topped with shaved Parmesan cheese. This dinner was so easy...will definitely be making again.

This was good, my kids (4 and 6) both liked it. This is a ton of sauce, though. I don't like real 'saucy' dishes, so I would make this recipe for about 2 LBS of spaghetti next time. This time I dished it up separately, cooked spaghetti then dribbled with sauce. When we were done, I cooked up lots more spaghetti to combine with the sauce before storing leftovers. Changes I made to recipe: -Used only 2 chicken breasts -Removed chicken from cooking liquid and set aside, then mixed in soup/crm cheese for sauce. -Diced chicken and returned it to cooking sauce. -Added 1 cup green peas to sauce, next time will add more.

Thank you for this simple recipe. It's very quick and gives me, the husband, an opportunity to show his culinary prowess. I made no variations other than an accidental switch from cream of chicken to cream of mushroom (purchased the wrong can at the store).

Easy to make! Very rich, tho. The chicken was also kind of salty from the Italian dressing mixture. But all in all, was good and hearty! I only used 6 oz of spaghetti because we like it more "saucy". I also cut up the chicken and browned it first.

This was just exceptional! I have not made a chicken and cream soup recipe for years and years. I am glad I tried this one. Chopped onion, chopped celery on the bottom of crock. I used 1.5 lbs boneless, skinless chicken thighs. Coated them with the dry seasoning packet and then added the broth I had on hand, not water. Cooked for 4 hours and it smelled so wonderful! Took the chicken out and blended the rest of the ingredients to warm. Added the chicken back in and served over chickpea pasta bowties (change of diet). We both said, Comfort Food! I will make this recipe again, thank you!

I'm glad I added two healthy tablespoons of Parmesan cheese, while mixing the Cream of Chicken soup and cream cheese till smooth; really brought out a nice Italian flavor! While heating up my well oiled (gas)grill, I trimmed all fat from my chicken breasts--treating them with "whispers" of salt, pepper, garlic powder and Cajun spice. I also added nicely sliced mushrooms. Grilled chicken for about 6 minutes, each side--resting them for 15 minutes, tightly covered with aluminum foil over a plate before thinly slicing them. Aside that, I followed the recipe instructions--and my family LOVED it!! With a family of 4, I think I'll double the creamy sauce part

I loved this recipe and it was so easy! I had a lot more chicken than what the recipe called for, but stuck with the one can of soup. I subbed white wine for the water. When it was time to mix the soup and cream cheese in, I took the chicken out and cut/shredded it in bite sized chunks. Emptied the liquid into a saucepan and added the soup and about 3/4 cup of heavy cream. Brought that to a light boil and added a little corn starch slurry to thicken it as desired. Put the sauce back into the crockpot, added the cream cheese, and put the chicken back in. I then added some roasted red peppers (quarter jar) and that was a nice touch. Topped with some fresh grated parmesan to serve. You can add anything you want to this dish and it's going to be good. The base sauce as provided in the recipe is super tasty.

Made it pretty much as per the recipe with minor substitutions. We like garlic and mushrooms and used 4 cloves garlic and 6 oz mushrooms. Added some shredded parmesan at the end. We like fresh basil and added some at the end also in place of parsley. It is rare the hubby and both kids all like the meal and everyone liked this a lot. Was super easy too. Will definitely make again. Our slow cooker cooks fast and hot so on low I know to cook it less time than recommended especially chicken breasts which will dry out in slow cooker if not careful. It was done in 3 versus 4 hrs.

i used this as inspiration for another one of bf's lunches.. i deviated a bit from the recipe but loved the outcome.. here are my modifications.. i only used the crockpot for cooking my chicken and pork (about 10-11 oz total) which i had already started cooking before stumbling upon this recipe.. i added the salad dressing mix to the sauce instead (i used 4 servings of Italian Dressing Mix from this site with my modifications).. left out the garlic clove as the dressing mix already has garlic in it.. subbed a cream cheese/greek yogurt blend (6 oz) for the cream cheese, a 6 oz jar of king oyster mushrooms pieces for the chopped mushrooms, and 7 oz of whole wheat rotini for the spaghetti.. i added a 16 oz bag of frozen pepper stir fry vegetables that i thawed out and totally forgot the parsley.. the recipe as is would be a little plain for our tastes but deserves 4 stars for it's adaptability.. ty for the recipe

I love this recipe ! I have also made it with bottled italian dressing if that's what is in the cupboard. I don't like mushrooms, so leave them out, it is still good. We like the chicken shredded after cooking, and serve it with rice also. And it is VERY good the next day, cold, used like chicken salad on crackers:)

Made it last night — still thinking about it.

I added shredded parmesan cheese, left out the mushrooms, and used fettuccine instead of spaghetti noodles. Turned out awesome!

I mixed the dressing and chunked up the chicken, then just dumped everything in and stirred every hour or so. I probably cooked longer than necessary, but it was about 4 hours on high, then another 3 on low (was making it ahead to refrigerate and honestly forgot about it). I used heart healthy low sodium soup, minced jarred garlic, dried parsley and low-fat cream cheese, but otherwise no ingredient changes and it came out perfectly. Tastes better than the jarred Ragu that I've been buying for years and will never buy again. I honestly think that what I like most is that I didn't have to buy anything special for a great sauce, all of the ingredients are things I keep on hand.

So delicious. but it was a bit heavy. i used chicken thighs - cubed - rather than the chicken breasts, and added some cut broccoli. The flavors were excellent. Will be making this often.

This is a keeper for ease of preparation and flavor. I had all ingredients on had so prepared it exactly as written. Perhaps next time will lighten it up a bit with light cream cheese and heart healthy cream of chicken soup but it was great as is. Perfect comfort food for a chilly night!

I liked how easy it was to throw this together, and that it uses ingredients I generally have on hand, anyway. However, we both thought it was a little bland, even though I tossed in 3 cloves of garlic instead of just 1. It also tasted nothing like alfredo, but that's not a deal-killer. I might make it again, but will use fresh mushrooms and trade out the cream of chicken for cream of mushroom (we really like mushrooms), and will play with some spices.

Instead of slow cooker, I used a covered skillet at low temp. Adjusted cook time accordingly. Absolutely fabulous flavor and textures.

This recipe is straight up wizardry.