Wednesday, January 25, 2012

Crock Pot Italian Chicken

I caught the bug...the Pinterest bug that is. Seriously, how do you survive those middle of the night, 3am feedings without it? It is what keeps my eyes open and awake!

This week we have had some gorgeous weather, Landon and I have enjoyed taking advantage of the mid 60 degree, sunny afternoons. However, this past weekend was a different story. I kept looking at the sky just waiting for snow to start falling. It was in the 30s and rainy, and cold.

I decided to try out one of the many recipes I've pinned on Pinterest over the past month or so, and it turned out great. Simple, Easy, and so good to have on a cold rainy night. I thought I'd share the recipe.

Crock Pot Italian Chicken

Cook Time: 6 hours

Total Time: 6 hours


•4 boneless skinless chicken breast halves

•1 envelope Italian salad dressing mix

•1/3 cup water

•1 package (8 ozs.) cream cheese, softened

•1 can (10 3/4 ozs.) condensed cream of chicken soup, undiluted
•Hot cooked rice or noodles


Place the chicken breast halves in a slow cooker. Combine salad dressing mix and water; pour over chicken. Cover and cook on LOW for 3 hours. In a small mixing bowl, whisk together cream cheese and soup until blended. Pour cream cheese mixture over chicken. Cook 1 to 3 hours longer or until chicken juices run clear. Serve Italian chicken with rice or hot cooked noodles.

**: I served this over Uncles Ben's Wild Rice & Chicken and it was amazing! It also makes yummy leftovers. Enjoy!**

1 comment:

  1. Oh! I make this all the time. It is so delicious.


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