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Italian
Crock Pot Chicken
(4 servings)
4 boneless, skinless chicken breast halves (whole or cut
into bite-sized pieces)
1 can cream of chicken soup
1/2 stick butter(for better flavor)
1 envelope dry Italian dressing mix
1 (8 oz) pkg cream cheese, room temperature
Melt butter, pour over chicken in crock pot. Sprinkle with dry dressing mix.
Cover, and cook on high for 3 to 4 hours. Blend soup and cream
cheese until smooth, pour over chicken for last 1/2 hour.*
Serve over angel hair or your choice of pasta.
*Notes: When I add the
soup and cheese, I take the chicken out of the crock, blend the
soup/cheese into the pot contents until creamy, and return chicken for the
last 1/2 hr.
Frozen chicken may be used;
defrosting isn't necessary - just increase cooking time a bit more. |
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