Friday, January 14, 2011

Cream Cheese Chicken

Big surprise, right? Another slowcooker dish. This one is a spin off of my favorite chicken dish--Angel chicken--although, it's MUCH healthier this way!!

The baby loved it, the husband inhaled it, and I had seconds :-)

--2 cans of cream of chicken/mushroom soup (I used one of each b/c that's what I had)
--frozen chicken--enough to feed four adults
--2 T Italian seasoning
--1/2 t celery seed
--1 T onion powder
--1 T sugar (weird, I know.)
--1/4 t black pepper
--1 t kosher salt
--2 cloves minced garlic
--block of cream cheese (to add later)

or you can make it with:
--1 can cream-of-something soup
--1/2 cup chicken broth
--frozen chicken pieces
--packet of Italian salad dressing mix
--2 cloves minced garlic
--block of cream cheese (to add later)

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

1 comment:

Maggie said...

adds ingredients to grocery list to make this. Sounds delish