Prep 5 mins
Cook 6 hrs
I got this recipe from a message board that I have participated in for over 3 years. It was a rave on the board so I thought I would try it. OMGosh, it is delicious. And super easy!
- 4 boneless skinless chicken breasts
- 1 1⁄2 ounces Italian salad dressing mix
- 8 ounces cream cheese
- 8 ounces cream of chicken soup
- Mix all ingredients, cook in crock pot on low for 6-8 hours. This is great served with mashed potatoes.
This recipe was definitely easy to make. My husband stuck it in the Crock Pot before he left for work and it was ready when we returned home. The chicken was so tender it fell apart when i stirred the pot, so we had shredded chicken rather than chicken breasts. The taste was good, but I would have liked to taste the italian dressing more than i did (i will add more next time). I may also try like another poster did and add onions and some garlic the next time, as I do think it was missing a little something. My husband liked it as well, he said next time we should slap it on a bun and serve it as a sandwich since the chicken shredded itself. We will add this to our stock of dinner recipes. Thank you.
The chicken came out very tender, but a little dry. The sauce was a little rich, but very tasty. I used Pacific Foods cream of chicken soup, which is gluten-free. We served this over rice and with a side salad and it was a very nice meal.