Sunday, February 10, 2013

Crockpot Italian Chicken

Thanks to Southern Girl Cooking for this amazing recipe! We all loved the creamy, flavorful sauce and I only made a couple minor adjustments...Enjoy!

4 chicken breasts (I threw them in frozen)
1 packet Zesty Italian dressing seasoning
8 oz. cream cheese
2 cans cream of chicken soup

Cook on low for 4 hours. (Since my chicken was frozen, I cooked on low for 3 hours, then on high for the last hour). If sauce is too thick, add a little milk. I actually just took my kitchen shears and cut up the chicken breasts while they were in the crockpot, so they were small chunks. It was easy, but if you'd rather, you could serve them whole, too. Serve over pasta or rice!