Tuesday, October 18, 2011

Crockpot Italian Chicken

It's a known fact here at my home that I like to sleep!  It has been such a great week (so far...it's only Tuesday too!!), I haven't gotten out of bed until at least 9:00 both yesterday and today!  It's so nice that we have the entire week off school (hubby too since he's a teacher!) and that the kids are older and can handle themselves in the morning so I don't have to get up with them. 

My little Rhett also likes to sleep in...he's a major night owl, but he can sleep in until 10:00 or so if he stays up late.  It's kind of a problem when he has to be to school at 7:45 (honestly...that's what time his preschool starts...CrAzY!)  I'm lucky to even be dressed and ready to get him there! 

Anyway, I'm lovin' this little bit a time off to catch up on some much needed rest and relaxation (kind of), we still have a pretty busy week.  Kyla turns 12 on Saturday!!  How in the world does time fly that fast?  We've got an awesome birthday cake and cupcakes for her friend party that we can't wait to make and share with you!  But until then, enjoy this easy throw in the crockpot meal that was a big hit with the fam!

Crockpot Italian Chicken

4 chicken breasts
1 packet dry Zesty Italian dressing
1 (8 oz) package cream cheese, softened
2 cans cream of chicken soup
Pasta of your choice (we chose angel hair), or rice

Place the chicken in a crockpot and sprinkle Italian dressing over it. Combine cream cheese and cream of chicken soup in a microwave safe bowl and heat a few minutes at a time, making sure to stir in between until cream cheese is melted and they are mixed together and smooth.  Pour over the chicken.  Cook on low for at least 4 hours. Once chicken is done you can leave the chicken breasts whole, cube it, or even shred it. I ended up shredding it, that was just the easiest solution!:)

If you feel the sauce is too thick you can thin it to your preferred consistency with a little milk. Serve over pasta or rice.
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