Thursday, October 2, 2008

Italian Crockpot Chicken

 I've been in the mood to cook with the crockpot this week. I love the crockpot because it's so easy and you basically just have to dump everything in and let it do it's thing all day long. What can be bad about that? Especially during a particularly sluggish week. This is an old, delicious standby that I'm sure many of you know of--but it's always a good one.

Italian Crockpot Chicken

8 oz cream cheese
3-4 boneless skinless chicken breasts
1 cube of butter (I used 1/2 a cube)
1 can cream of chicken soup
1 package of dry Italian dressing mix
Salt and pepper to taste

Put the chicken breasts in a crockpot. Add the butter and the italian dressing mix. Cook on low for 4-5 hours, then cut up chicken breasts into small pieces. Add cream cheese (cut into cubes to melt faster). Also add the cream of chicken soup. Cook an additional half hour. Serve over rice or noodles.

**I usually dilute the sauce a little bit by adding milk--especially when serving over noodles.

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