Tuesday, October 7, 2008

Creamy Italian Crockpot Chicken

Creamy Italian Crockpot Chicken
from Lindsey Gentry/ Mmm Cafe

Tonight I made this crockpot dish served over rice with a salad and Blitz Bread (see below for recipe.) I liked this recipe because it couldn't be easier to put together and was a nice, flavorful meal. It wasn't one of those "wow, amazing!" recipes but for quick, pleasing domestic fare served its purpose well. The chicken was fall apart tender and the sauce was yummy and creamy.

4 chicken breasts, cut into large chunks

1 envelope dry Italian salad dressing mix

¼ C. water

¼ C. melted butter

1 – 8 oz. pkg. cream cheese, softened

1 can cream of mushroom soup

Hot cooked rice

Combine water, salad dressing mix, soup and butter in crockpot. Mix in chicken to coat. Cook on low for 4 hours. After 3 1/2 hrs add cream cheese and mix in. Cook 30 mins longer. Serve chicken over hot cooked rice.


Ashley said...

Hey you guys, I am trying this recipe right now! Thanks for all the fun recipes, i have tried a few variations of this one in the past, but I am excited to see how this one turns out. I did have to make a few variations, not by choice! I realized we are a little low on butter so I didn't have quite the full amount. So I added some whole milk. I love to cook with whole milk and butter! We are always out of butter because I love butter. I am also a little low on cream cheese...think I should add some sour cream?? I will let you know how it goes...

Logan and Dresden Robins said...

Hey Leah, my chicken is in the crock pot right now! It smells wonderful! I can't wait to try it. Thanks for the good recipe!