CROCKPOT ITALIAN CHICKEN

THU, 30 JUL 2009 BY CHRISTY {THE GIRL WHO ATE EVERYTHING}

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I know, I know…everyone has this recipe but on the off chance that you don’t you must add it to your repertoire. I had my beautiful baby boy Weston and have been very busy. Although I’m not back to cooking, I made a few things before I had the baby that I hadn’t posted yet. This is Austin’s favorite meal and I wanted to make it for him before I had the baby. We call it “Batman Pasta” because of the bowtie pasta and it makes my kids excited to eat it. I prefer it with rice but pasta is good too. It’s super easy…a perfect throw-in-the -crockpot-while-you-are-at-church-on-Sunday meal. You can do it with whole chicken breasts, cube it, or even shred it. I always cut the breasts into tenderloin size strips.

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Crockpot Italian Chicken

Ingredients

• 4 chicken breasts
• 1 packet dry Zesty Italian dressing (Regular is fine but I like zesty better. Sometimes I use a packet and a half.)
• 1 (8 oz) package cream cheese, softened
• 1-2 cans cream of chicken soup (depending how cream cheesy you want it)

Add Avocados from Mexico for Fresh Flavor

 

Instructions

1. Place the chicken in a crockpot and sprinkle Italian dressing over it. Combine cream cheese and cream of chicken soup in a small pot over low heat and pour over chicken. Cook on low in the crockpot for at least 4 hours. You can leave it in there all day. Once chicken is done you can leave the chicken breasts whole, cube it, or even shred it. I always cut the breasts into tenderloin size strips.
2. Once you have cut up the chicken, throw it back in the crockpot and stir into the sauce. If you feel the sauce is too thick you can thin it to your preferred consistency with a little milk. Serve over pasta or rice.

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I have to keep track of this because when I made it both of my kids actually ate and enjoyed it.  I'm making it for the second time tonight so, we will see if it is still a winner.  Fingers crossed.