Ingredients (and Why They Matter)
- 4 boneless, skinless chicken breasts
- 1/2 cup butter, melted
- 1 packet (0.7 ounces) Italian dressing mix
- 1 can (10.75 ounces) condensed cream of mushroom soup
- 8 ounces cream cheese, softened
- 1/2 cup chicken broth
- 1 cup sliced mushrooms
- Cooked pasta or rice, for serving
- Fresh parsley, chopped (for garnish)
Boneless skinless chicken breasts stay juicy during long cooking as they absorb sauce flavors. Melted butter carries Italian dressing mix spices throughout the dish. Condensed cream of mushroom soup provides creamy base and umami depth. Softened cream cheese melts smoothly into gravy without curdling. Chicken broth thins sauce for pourable consistency. Sliced mushrooms add meaty texture and earthiness. Pasta/rice soaks up sauce perfectly.
Step-by-Step Instructions
I start by melting 1/2 cup butter in a microwave-safe bowl and whisking in the full packet of Italian dressing mix until smooth and fragrant—the butter blooms the dried herbs and spices. Place 4 chicken breasts in the bottom of a 6-quart crockpot in a single layer if possible.
In another bowl, I combine the can of cream of mushroom soup, 8 oz softened cream cheese, and 1/2 cup chicken broth, stirring vigorously until creamy with no cream cheese lumps—warm the broth slightly if needed. Pour this sauce evenly over the chicken, then scatter 1 cup sliced mushrooms on top. The mushrooms will sink into the sauce as it cooks.
Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours. Chicken is done when it reaches 165°F internally, shreds easily with forks, and sauce thickens to gravy consistency coating the back of a spoon. Mushrooms soften fully and sauce reduces slightly.
Remove chicken to a plate and shred with two forks, or leave whole. Stir shredded chicken back into sauce, or spoon sauce over whole breasts. Taste and adjust salt/pepper.
Serve over hot cooked pasta or rice. Sauce clings beautifully to noodles. Garnish with chopped fresh parsley for color and brightness.