Crock-pot Italian Chicken
4 chicken breasts
1 packet dry Zesty Italian dressing (Regular is fine but I like zesty better. Sometimes I use a packet and a half.)
1 (8 oz) package cream cheese, softened1-2 cans cream of chicken soup (depending how cream cheesy you want it)
Place the chicken in a crockpot and sprinkle Italian dressing over it. Combine cream cheese and cream of chicken soup in a small pot over low heat and pour over chicken. Cook on low for at least 4 hours. You can leave it in there all day. Once chicken is done you can leave the chicken breasts whole, cube it, or even shred it. I always cut the breasts into tenderloin size strips.
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.
It sure was sooo good, probably one of the best meals I have made in a really long time. :) The only thing I wish I would have added was garlic. I guess I will have to make it again. I found this recipe on www.envymycooking.blogspot.com Go a head and try it you won't regret it
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