Select a size: | | | |
1
Cream Cheese Chicken
Submitted by keemackaymom on July 19, 2009 in Main Courses, Poultry, Slow Cooker
| Prep Time Cook Time |
Servings 4 | Difficulty Easy |
Ingredients
- 4 whole Boneless Skinless Chicken Breasts (bone-in Could Also Be Used)
- 1 package Dry Italian Salad Dressing Mix
- 1 whole Large Onion, Slivered
- 2 cloves Crushed Garlic, Or To Taste
- 8 ounces, weight Cream Cheese, Cut Up In Cubes
- 1 can Cream Of Chicken Soup
Preparation Instructions
Lay chicken in 4 quart or larger crockpot.
Sprinkle with Italian dressing mix. Sprinkle onions on top. Press fresh garlic on top of all.
Cook on low for 6-7 hours.
About 45 minutes before you’re ready to eat, remove the chicken and set aside.
Add the cream cheese and soup to crockpot. Stir occasionally until smooth.
While the cream cheese is melting, cut the chicken into bite sized pieces. Once the cream cheese and soup are smooth, add the chicken back to the crockpot.
Note: This dish is wonderful served over rice or pasta. It’s also good served with a side of mashed potatoes.
