irresistable chicken and veggies

Name: Irresistable Chicken and Veggies
Prep time: 25 min
Cook time: 4 h
Yield: 6
Cuisine: Southern
Ingredients: 2 pound(s) chicken thighs, skinless and boneless; 2 - potatoes, cubed; 3 - carrot, sliced; 2 stalk(s) celery, chopped; 1 can(s) cream of celery soup; 1/2 cup(s) milk; 2 teaspoon(s) italian seasoning; 1 can(s) evaporated milk; 8 ounce(s) cream cheese, cubed

7 Pinches

Hannah Rider

Prestonsburg, KY

Updated on Aug 31, 2017

I created this recipe one day when I wanted to have a nice meal but had just gotten off a 96 hour shift and didn't have the energy to spend a lot of time in the kitchen. It's also a nice way to sneak veggies into picky eaters. Want to get fancy for a special dinner or for guests? Add some cooked medium size shrimp! This is such a fun recipe to play with and fix in a wide variety of ways, there's really no end of possibilities for it!!

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prep time 25 Min

cook time 4 Hr

method Slow Cooker Crock Pot

yield 6-8 serving(s)

Ingredients

2 pounds chicken thighs, skinless and boneless
2 - potatoes, cubed
3 - carrot, sliced
2 stalks celery, chopped
1 can cream of celery soup
1/2 cup milk
2 teaspoons italian seasoning
1 can evaporated milk
8 ounces cream cheese, cubed

How To Make irresistable chicken and veggies

Step 1

Pierce each chicken thigh several times with a fork; put into a greased 5 or 6 quart slow cooker. Arrange the potatoes, carrots, and celery over the chicken.

Step 2

Combine the soup, milk, Italian seasoning, evaporated milk, and the cubes of cream cheese. Pour over the chicken and vegetables.
Step 3

Cover and cook on HIGH for 4-5 hours or till the chicken is done and the vegetables are tender. Any combination of vegetables can be used, whatever your family enjoys. Sometimes when I prepare this dish for my dad, I add some hot pepper sauce or buffalo wing sauce to the cream cheese and soup mixture since he likes spicier foods.
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