Return to Chicken Recipes Index

Creamy Chicken

4 boneless chicken breasts
1 pkg. dried Italian salad dressing mix
1 small onion, sliced
1 clove garlic, minced
2 T. melted butter (optional)
1 can Cream of Chicken soup
8 oz. cream cheese (you can use low-fat)
1/2 C. chicken broth (optional)

Lay chicken in 4 qt. or larger crockpot. Sprinkle with Italian dressing mix, pour melted butter over. Sprinkle onions & garlic over all. Cook on low 4-5 hours. About 45 minutes before you're ready to eat, remove the chicken & set aside (I discard sliced onions). Add the cream cheese & soup to crockpot, stirring occassionally until smooth. While the cream cheese is melting, cut the chicken into bite-sized pieces. Once the cream cheese & soup are smooth, add cut-up chicken back to the crockpot. Thin with chicken broth, if desired. Serve over fettucine, rice or mashed potatoes. ***you can also use 3 lbs. of chicken pieces instead of chicken breasts - cook 6 hrs.)