Monday, March 12, 2012
Well folks, we are nearing the end of this weekly feature for the season. Spring is inching in, so I will shelve the Crock of the Week for now, and maybe bring it back in the Fall. Next week will be the last Crock of the Week. But don't cry, because here is another recipe to add to your collection, Italian Chicken. Super easy and tasty! My 2 year-old son gobbled this up like he was never going to get another meal in his life.
Crockpot Italian Chicken
4 to 6 chicken breasts (about 1 1/2 lbs)
1 envelope dry Zesty Italian Dressing mix
1 8oz brick cream cheese
1-2 cans cream of chicken soup (depending on how much 'sauce' you want
Place chicken breasts in the crockpot (I used frozen, and it worked just fine). Sprinkle the Italian dressing mix over the chicken. In a saucepan, melt the cream cheese on low heat with the cream of chicken soup. Pour mixture over chicken in the crock, and cook on low for at least 4 hours (at least 5 if using frozen chicken), but you can leave it on all day if you need/want to.
When done, you can serve how you want. I shredded the chicken in the crock which made for a good chunky sauce. Serve over pasta or rice. We used rotini pasta this time.