Wednesday, January 6, 2010

Cream Cheese Chicken

Apparently, this recipe is one of the first people usually try out in a crockpot...I have no idea what rock I've been living under for the past 29ish years because this was the first time I'd come across it!

I love crockpot cooking. I just think it is such a treat to come home and smell dinner cooking (and have an entire evening free to do whatever!). This is such an easy recipe and really hit the spot on a night in Florida when temps were down in the 30s.

Crockpot Cream Cheese Chicken

Chicken breasts (frozen or thawed)

1 can cream of something soup

1/2 cup chicken broth

2 cloves of garlic minced

1 packet Italian salad dressing mix

8oz block of cream cheese

1. Place everything but cream cheese in a crockpot and cook for 6 hours on low.

2. After 6 hours, shred chicken in crockpot and then add cream cheese. Turn crockpot to high for 30 minutes.

We had the chicken over whole wheat pasta and it was great! I also lightened up the recipe by using low fat cream cheese, low sodium chicken broth, and reduced fat cream of mushroom soup. Jake even suggested we throw in some frozen vegetables next time while it cooks which was music to my ears since he's normally pretty firmly in the anti-veggie camp!