Friday, June 13, 2008

Crockpot Cream Cheese Chicken

I "borrowed" this recipe from the Crockpot Lady, but changed a few things for our family. That's one of my favorite things about cooking - you don't always have to precisely follow a recipe. Just use it for inspiration.

Crockpot Cream Cheese Chicken

8 frozen chicken breast tenderloins or 4 frozen chicken breasts
1 can cream of chicken soup (or you can use cream of mushroom or cream of celery)
1 can of water (measured in soup can)
1 packet of Italian dressing seasoning
1 8 oz package cream cheese (I used 1/3 less fat)
1 package frozen broccoli

Put first four ingredients in crockpot. Cook on low for 6 hours or high for 4 hours. Thirty minutes before serving, use two forks to shred chicken. Then stir in frozen broccoli and block of cream cheese and cook on high for remaing 30 minutes. Serve over rice or pasta.

** This turned out fabulous! A bit like broccoli and chicken alfredo. I served this over whole wheat pasta.

5 comments:

Crockpot Lady said...

Heather, it sounds wonderful! I love the frozen brocolli---yum!-steph

Mary@notbefore7 said...

...cause I'd rather be "crafting" but have to be cooking...LOL

Just came by this and printing it for dinner this week.

That chic salad with pistachios is next...a resturant here makes one and I LOVE it. They put theirs over lettuce with a raspberry vinegarette...any suggestions with yours? is there a dressing that would work with it to make a salad?

Pam said...

you always have the best recipes!

Jeni said...

Yum! Sounds fantastic!

Rebecca said...

oh my goodness, I MUST try this!!!

Yumm-O!!