Tuesday, October 6, 2015

Crock Pot Creamy Chicken

This is a family favorite and is so super easy to make. Unfortunately I do not know the original source. I got it from a friend on facebook many years ago and have been making it ever since. The recipe calls for it to be served over pasta but we are a rice loving family and serve it over rice instead. For the creamed soup, I use Pacific Natural Foods Organic Cream of Chicken Soup, I order it in bulk on Amazon.

--1 can cream-of-something soup
--1/2 cup chicken broth
--frozen chicken pieces - enough to feed four adults (I use 4 chick. Breasts)
--packet of Italian salad dressing mix (I make my own).
--2 cloves minced garlic
--block of cream cheese (to add later)
--cooked noodles or rice (I use two cups uncooked rice in my rice cooker)

The Directions.

Put everything except for the cream cheese into the crockpot. Cook on low for 6 hours, or until the chicken is cooked through and begins to shred. Shred the chicken with two large forks, and mix in the block of cream cheese. Switch the crock to high and cook for another 30 minutes, or until the cream cheese is fully melted.

Serve over pasta or rice

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