I saved this recipe and just got around to making it tonight. It is delicious! I actually stopped after the chicken was cooked and haven't added the cream cheese or soup. (I wouldn't use the cream cheese anyway - yuck!)
It would make a wonderful casserole for company though if I mixed it with rice and soup and maybe some veggies. I might make it that way the next time we have a pot luck at church. I was so surprised at how moist the chicken was since we didn't add any liquid other than the butter. There was a lot of fat left in the bottom of the crock pot, most of which I think I would drain before adding rice, etc.
It took just about 4 hours to cook to 180. Perfect!
Thanks for posting the recipe.
Originally Posted by PH in VA
Hi everyone. We just had a yummilicious supper...
Italian Crock Pot Chicken
1 to 1.5 lbs. boneless, skinless chicken breasts
4 tbsp. butter, melted
1 envelope Italian dressing mix
1 8-oz. package cream cheese
1 can cream of chicken soup
Put chicken in bottom of crock pot. Pour melted butter over chicken. Sprinkle dry dressing mix over chicken and butter. Cook on low for 4 hours. Blend cream cheese and cream of chicken soup, and stir into crock pot. Cook an additional 30 to 45 minutes. Serve over rice or pasta.
I cut the chicken into bite-size pieces before putting it in the crock pot. I use neufchatel cheese and the low-fat, low sodium version of cream of chicken soup to make it a little healthier. It smells sooooooo good while it's cooking!