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!