Crock Pot Italian Chicken

I’ve made this twice now and the boys devour it! It’s not a light meal by any means. Once in a while you just want a stick-to-your-ribs kinda meal. 

4 chicken breasts

1 packet Zesty Italian dressing seasoning,

1 8 oz. cream cheese (softened) Neufchatel cheese is a healthier choice, and works just the same.

2 cans cream of chicken soup

Cook on low for 4 hours. If sauce is too thick, add a little milk. Serve over pasta.

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3 Responses to Crock Pot Italian Chicken

  1. Joy says:

    This looks really good. I’m going to make this when we feel better.

  2. Jenny says:

    I will be making this!

  3. Nikki says:

    After the chicken is cooked, I take it out, chop it up and put it back in until supper time. It’s really good, and almost better the next day. I usually do have to add a little milk to it.

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