CROCKPOT ITALIAN CHICKEN
Ingredients
- 4 boneless skinless chicken breasts
- 1/2 tsp ground black pepper
- 2 Cans Cream of Chicken Soup 10.5 oz each
- 8 oz cream cheese room temperature, cubed
- .6 oz Zesty Italian dry salad dressing mix
- 16 oz Extra Wide Egg Noodles
Instructions
- Spray cock pot with non-stick spray. Place chicken in crock pot. Season with black pepper.
- In a small bowl cream together soup and cream cheese. Pour over chicken.
- Cook on low for 5-6 hours or high heat for 4 hours.
- When cooking time is up carefully shred chicken with two forks and mix it up into the gravy in the crock pot.
- Prepare noodles according to package directions and serve with chicken mixture over prepared noodles.
Notes
- Add vegetables like peas, broccoli etc during last hour of cooking to make it an entire meal!
- Spray your crockpot with cooking spray before adding the chicken and make clean-up easier! Another solution is to use one of these amazing Crock Pot Liners!
- Substitute boneless, skinless chicken thighs for the boneless, skinless chicken breasts or use a mix of both.
- I don't add any extra salt to this recipe because the soup I use has enough. Remember, you can always add more salt but it's really hard to take the salt out, so season at the end!
- We love egg noodles, but you can substitute your favorite pasta shape or serve it over cooked brown or white rice.
