Creamy Crockpot Chicken
1 can cream of mushroom soup
1 can cream of chicken soup
8 oz. cream cheese
1 packet dry Italian salad dressing mix
4-5 boneless, skinless chicken breasts
Put chicken in crock pot and cover with remaining ingredients. Don't worry if they're not mixed together, they will mix well when you shred the chicken in the end. Cook on low setting for six hours or on high setting for four hours. In the last half hour of cook time, shred the chicken into bite size pieces. Serve over rice or noodles. For a low-fat version, use low fat soups and low fat cream cheese. (Don't use non fat cream cheese, it's yucky!)
I like to serve it with BROCCOLI!!
No comments:
Post a Comment