Monday, August 24, 2009

Italian Crockpot Chicken

I made this yesterday for my in-laws. They come over once a month to have dinner with us. They really enjoyed it. Chloe even ate the chicken!

Italian Crock Pot Chicken
5 boneless, skinless chicken breasts
1 cans cream of chicken soup, 11 ounces
1 package cream cheese, softened, 8 ounces
1 package Good Seasons Italian Dressing mix
4 cups rice

Put chicken on bottom of greased slow cooker. Combine soup, cream cheese, and dressing mix. Pour over chicken. Cook on high for 5 hours, or low for 8-10 hours. Shred chicken with forks in the crock pot and let sit for a few minutes before serving. Cook rice according to package directions. Top rice with chicken and sauce.

Side Note: Instead of rice I cook egg noodles and top it with the chicken and sauce. I also added frozen peas (defrost in microwave before adding) at the very end and Josh really liked how it added more flavor.

I originally got this recipe from


  1. mmm...This sounds supper yummy! Adding it to next weeks menu! Thanks Julie

  2. We totally make this...just did last week! SO yummy! However, we put it over spaghetti or angel hair pasta!