Crockpot Italian Chicken

There are a lot of crock pot chicken recipes out there. At first glance, this one seemed similar to a lot that I've seen before, but then I noticed that it called for both cream cheese and Zesty Italian dressing. Both delicious, and not two ingredients that I would have ever thought to combine. So I tried it out. Here's the recipe:

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 crock pot 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 in the crock pot 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. Once you have cut up the chicken, throw it back in the crock pot and stir into the sauce. 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.

The verdict? It was super easy to make, and I was pretty pleased with how it turned out. I shredded the chicken (in my opinion, shredded is usually the way to go) and served it over bowtie pasta. It's not super amazingly party-in-your-mouth-good, but I enjoyed it and so did my husband. The packet of Italian dressing gave it an extra kick that a lot of crock pot chicken/cream of chicken recipes don't have. If you want to add even more variety, I think chopped tomatoes would be good on it as well.