This recipe is very similar to the highly rated Creamy Italian Chicken recipe, but with a bit more flavor. It's simple and comforting, not meant to be a gourmet recipe. I often add a package of baby carrots for more color and nutrition.
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours, 15 minutes
Yield: Serves 4-6
Ingredients:
- 2 pounds boneless, skinless chicken breasts
- 1/4 cup butter, melted
- 1 (8-ounce) block cream cheese, softened, cut into cubes
- 1 teaspoon dried chives
- 10.75-ounce can condensed cream of onion soup
- 0.7-ounce package dry Italian Salad Dressing mix
- 1/4 cup water
- 1 teaspoon dried Italian seasoning
- 1/8 teaspoon pepper
Preparation:
Cut chicken breasts into wide strips and place into a 3-4 quart crockpot. In a medium bowl, combine melted butter, softened cream cheese, soup, Italian dressing mix, water, Italian seasoning, and pepper and stir until blended. Pour over chicken in crockpot. Cover and cook on low for 6-8 hours. Stir well, then serve over hot cooked pasta or rice.
I've had some comments that the sauce in this recipe isn't thick enough. If that's the case, combine 2 tablespoons cornstarch with 2 tablespoons cold water and blend until smooth. Stir into the crockpot and cook on high for 10 minutes until the sauce thickens.
You could add vegetables to this recipe to make it a one-dish meal. A package of baby carrots, or a cup of chopped onion should be placed under the chicken and cooked for the full time. Add sliced mushrooms to the crockpot in the last 2 hours. And add sliced bell peppers or zucchini during the last hour of cooking.
