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 www.Simplifysupper.com

3 comments:

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

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

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