Tuesday, January 14, 2014

Crockpot Cream Cheese Chicken

Difficulty: Embarrassingly Easy
Prep Time: 10 min
Cook Time: 3-8 hrs
Yield: 4-6
Rating: 8/10

1 lb boneless, skinless chicken breasts
1 - 10 oz can cream of mushroom soup
2 Tb butter
1 envelope dry Italian Dressing Seasoning
8 oz cream cheese (or 1/3 less fat Neufchatel)

Place chicken in bottom of Crockpot and add remaining ingredients except cream cheese.  Cook on low for 6-8 hours or on high for 3-4 hours.  Shred chicken with a fork, add cream cheese, and stir.  Let stand in Crockpot until heated through.  Serve over rice.  (I prefer brown rice for its body.  It stands up to the chicken nicely.)

The Italian Dressing makes this recipe plenty salty.  Do not add additional salt and pepper until after tasting.  

Also, do not open the lid of a Crockpot while cooking.  It is said that every time you open the lid, you loose 20 minutes of cooking time.


Original recipe credit: HillbillyHousewife.com
Modified by: Teishi Kennedy, iburnedit.blogspot.com

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