Crock Pot Cream Cheese Chicken
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- 3 lb
- chicken breast halves, skinless and boneless
- 2 pkg
- garlic and herb salad dressing mix (2/3 oz)
- 1 large
- 2 can(s)
- cream of mushroom soup (10.5 oz)
- 16 oz
- cream cheese, low-fat
- 2 clove
- 1 c
- chicken both
- 8 oz
- mushrooms, canned
- 4 oz
1Place chicken pieces in crock pot and sprinkle Italian seasoning over chicken. Cook on low for 4-6 hours.
2Melt 4 tablespoons butter in a sauce pan and saute onion and garlic. Add Cream of Mushroom Soup, cream cheese, and chicken broth. Stir until smooth. Stir in drained mushrooms.
3Add this mixture to crock pot and cook on low for an additional hour.
4Serve over egg noodles. We have tried it over rice and other pasta but egg noodles are the best.