Let’s put this one down as the better-looking (and tasting) cousin of that chicken and gravy meal from a while back. It’s another creamy chicken and pasta dish, and it’s just as easy to whip up.
But there’s a little more kick to this one, and its aroma gave my coworkers some serious lunch envy.
Here’s the recipe, courtesy of The Girl Who Ate Everything.
Crockpot Italian Chicken
Serves: 4 or 5
Prep Time: 5 minutes
Cook Time: 2 hours OR 4 hours
1 pound boneless, skinless chicken breasts
1 packet dry Zesty Italian dressing
1 (8 ounce) package cream cheese, softened
1 can cream of chicken soup
Place the chicken in a crockpot and sprinkle Italian dressing over it. Soften cream cheese (either on the stove or in a microwave) and combine with cream of chicken soup, then pour over chicken.
Cook on low in the crockpot for 4 hours on low or 2 on high.
Once chicken is done you can leave the chicken breasts whole, cube it, or even shred it.
Once you have cut up the chicken, throw it back in the crockpot and stir into the sauce. If you feel the sauce is too thick you can thin it to your preferred consistency with a little milk. Serve over pasta.