Crock Pot Creamy Italian Chicken

What can I say... The days are shorter, the weather is cooler, and I am just too excited to try out the many crock pot recipes I have stored away!!

This was another quick & easy recipe! I came home on my lunch break to put it together and start cooking. Unlike many recipes that require the "cream of ______" Campbell's soup, that tend to be bland, this one had a lot of flavor and quite tasty!! I really thought that my 2 year old son would also enjoy this recipe since it had noodles and was creamy.  Unfortunately he took just a few bites and then said, "I all done, Mommy."  I think it was more the fact that I gave him his drink before he started eating which filled him up. We will find out tonight with the leftovers!  My husband loved it, and I think that it will be a recipe we try again, with just a few modifications!!


 
Picture is from The Girl Who Ate Everything Blog
http://www.the-girl-who-ate-everything.com/2009/07/crockpot-italian-chicken.html 



INGREDIENTS:

• 4 Chicken Breasts (I cook with what I have, and yesterday t it was frozen tenderloins. I probably used about 8-10 of them)
• 1 packet of DRY Zesty Italian Dressing (the more chicken, the more seasoning - I used 1.5 packets)
• 1 (8oz) package of cream cheese, softened
• 1-2 Cans of cream of chicken soup (I used 2 cans of the reduced fat kind. If you want it to be less creamy then use less cans)   
• Noodles or Rice (I used egg noddles)

INSTRUCTIONS: 

1.  Place chicken in crock pot and sprinkle the Zesty Italian dressing over chicken.  Like I said, my chicken was frozen. Even though it didn't look like it was getting stuck onto the chicken it was. I flipped the chicken over and did both sides on most pieces.
2.  Combine cream of chicken soup and cream cheese in a small pot over low heat. Poor over chicken. 
3. Cook on low in crock pot for at least 4 hours. Once chicken is done it's up to you how you want to serve it. Chop, shred, or keep it whole. I got the cutting board and chopped it up and placed back into crock pot. I tossed the chicken in the creamy sauce and let it sit for another 15-30 minutes while I cooked the noodles.
4.  If you feel that the sauce is too thick you can add milk to it -- I was all good with the consistency. 
5.  We had opened bag of egg noddles so I wanted to use them up. Boil according to directions. 

I served with a side of green beans but next time I will more than likely add the green beans (and maybe some corn) into the crock pot about 10-15 minutes before we are ready to eat. That way I can just hide the veggies. 

This recipe was on many different sites but I took it from this blog.  The picture was pretty on target with what mine looked like!! Except for the different noddles.

http://www.the-girl-who-ate-everything.com/2009/07/crockpot-italian-chicken.html