Amy, a mother of one of my former students, recently sent me a crockpot chicken recipe via Facebook. As soon as I saw cream cheese was involved, I knew we had to have it. That and it sounded really easy. I need easy, especially this time of year!
So earlier this week, I picked up the ingredients (very few, my favorite kind) and decided yesterday would be the perfect time to make it. I typically run home at lunch to make crockpot meals because my crockpot cooks faster than I want it to. But I had a meeting scheduled during my planning time, so I decided to throw it in and set it on low and hope for the best before I left for school. As soon as I walked in the house that afternoon, I knew it would be yummy. It was cooked thoroughly, so I set it at warm and we ate a bit earlier. It was a hit and will become a regular meal around here. Thank you so much, Mrs. G., for this!
Here is the recipe...
Cream Cheese Chicken
2 lbs of chicken breasts (Honestly, I used the 2.5 bag of frozen chicken breasts...I actually threw it in the crockpot frozen.)
1 8-oz package of cream cheese (I used a block of the "light")
1 can Cream of Chicken soup (I used 2 just because I knew my crockpot cooked quicker and wanted enough in the pot that it wouldn't burn...I use low fat on this too)
1/2 stick butter (Mrs. G said she used a 1/2 cup milk instead, so I did too just to keep calories down)
1 envelope Italian dressing mix (the little packet of dry mix)
Throw it all in the crockpot in the morning and cook on low all day. Serve over rice.
All I can say is yum. I think I could just eat the sauce by itself and be happy though it is good with chicken too. :)
There is actually a much more complicated recipe that was the original recipe, but Mrs. G shared that she actually just throws it in the crockpot in the morning. Much easier. I am all for ease.