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Slow Cooker Italian Chicken

Featured in the Honolulu Star-Bulletin on June 3, 2009.



Slow Cooker Italian Chicken

  • 1/4 cup butter
  • 1 package (0.7 ounces) Italian dressing mix
  • 2 cans (10 1/2 ounces each) golden mushroom soup
  • 1 container (8 ounces) cream cheese with chives and onion
  • 1 cup dry white wine
  • 6 boneless, skinless chicken breast halves
  • 1 pound angel hair pasta, cooked according to package directions
  • Chopped fresh parsley for garnish


In a medium saucepan, melt butter over medium heat. Add dressing mix, stirring to combine. Stir in soup, cream cheese, and wine, stirring constantly until cream cheese is melted. Place chicken in the bottom of a 6-quart electric slow cooker. Pour butter mixture over chicken and cook on low for 4 to 6 hours. Serve over pasta; garnish with parsley if desired. Makes 6 servings.

Approximate Nutrient Analysis per serving:
710 calories, 25 g fat, 14 g saturated fat, 155 mg cholesterol, greater than 1100 mg sodium, 60 g carbohydrate, 4 g fiber, 5 g sugar, 50 g protein


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