Thursday, January 15, 2015
Crock pot Cream Cheese Chicken
Crock Pot Cream Cheese Chicken
1/2 cup butter, cut into chunks
1 package Italian dressing mix
2-4 boneless, skinless chicken breasts, cut into chunks or strips
1 8 oz. package cream cheese, leave it out of the fridge while the chicken is cooking.
1 can cream of chicken soup
Turn the crock pot on high and put the butter in to melt. When melted, pour in the Italian dressing mix and stir well. Add the raw chicken and stir well. Put the lid on and cook on high for a couple of hours. If you need it to be longer, put the crock pot on low. When the chicken looks cooked, add the cream cheese and the soup. Stir and mix well until the cream cheese melts. Cook for awhile longer on high if you're in a hurry, or on low if you're not. Serve over rice, mashed potatoes or noodles.