Tuscan Cream Chicken & Potatoes: The Easiest One-Pot Dinner You’ll Ever Make

 

This past week, my deck garden took center stage. Hauling bags of soil and planting everything left me utterly exhausted, so cooking was the last thing on my mind. I needed something quick, effortless, and completely crockpot-friendly. I dug out an old favorite from the 1970s called Angel Chicken and decided to make it one morning before heading outside. Problem: the chicken breasts were still rock-hard in the freezer. “What the heck,” I thought, and tossed them straight into the slow cooker. I mixed up the Italian dressing packet, butter, chive-and-onion cream cheese, and cream of mushroom soup, poured it over the frozen chicken, and walked away.

Hours later, the house was filled with the most incredible savory aroma. By dinnertime I was too tired to even cook rice or noodles, so I raided the freezer and fridge instead. In went a bag of my pre-blanched Cipolline onions, a handful of quartered button mushrooms, and six halved Ruby Gold potatoes. Everything went right on top of the simmering chicken for a true one-pot meal.

That first bite, curled up on the couch with Stanley by my side and baseball on TV, was pure bliss. The chicken was incredibly tender and perfectly seasoned, the potatoes melted like butter, and the onions and mushrooms were beautifully caramelized. I immediately renamed it Tuscan Cream Chicken & Potatoes.

This is the ultimate stress-free dinner for the busy days ahead. It’s comforting enough for everyday or family movie nights, yet special enough to serve when friends come over for an evening of baseball.

Set it and forget it—you’ll love every bite. 

Tuscan Cream Chicken & Potatoes

1½ lbs. boneless chicken breasts (about 3)

1 envelope Italian dressing mix

½ stick (4 T.) unsalted butter

1 (8-oz) carton cream cheese with chives and onions

1 10.5-oz. can cream of mushroom soup

6 peeled Melissa’s Cipolline onions (or 1 medium yellow onion, quartered)

6 large button mushrooms, quartered

6 Melissa's Ruby Gold Potatoes, scrubbed and halved

 Place chicken in the slow cooker. Combine the Italian dressing mix, butter, cream cheese, and mushroom soup; pour over the chicken. Cook on low for 7 hours. Add the onions, mushrooms, and potatoes. Continue cooking on low for an additional 45–60 minutes, until vegetables are tender. Serve directly from the pot and enjoy this effortless, flavor-packed meal!

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