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Crockpot Italian Chicken
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Crockpot 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, softened |
1-2 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.
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