Italian Cream Cheese Chicken

>> Tuesday, November 18, 2008

I got this recipe probably about 2-3 years ago from an online forum called Cooking For Your Family. It is so yummy! It's so creamy and delicious. I just love recipes that have very few ingredients but can still turn out so tasty. Add to that the fact that it's also a crock pot recipe, and you've got yourself a serious winner!

Now, I've mentioned before that I really prefer chicken thighs to breasts. However, this recipe is one of the few times where I actually prefer chicken breasts. So definitely use breasts for this one.

4 boneless, skinless chicken breasts
1 can cream of chicken soup
6 ounces cream cheese, brought to room temperature and cubed
1 package dry Italian seasoning

Put your chicken breasts in your crock pot. Mix soup and Italian seasoning and pour over chicken. Cook on low for 3 hours. Add your cubed cream cheese. I just scatter the pieces over the top of everything, put the lid back on and then let it cook and get really soft for another hour.

After that hour is up, remove chicken from crock pot and shred. Then whisk the cream cheese into the sauce. Return chicken to crock pot and mix well to combine. Then serve over noodles. You could also serve over rice, but I like it over noodles best.


Marcy December 1, 2008 at 7:28 AM  

This has been a family recipe for years, and I made it just last week without seeing this post! lol

It's YUMMY! I put it over whole wheat noodles and use light cream cheese.

Kyle and Carrie September 27, 2009 at 7:08 AM  

Should this be cooked on low for 3 hrs? Or high for 3 hrs? It seems like 3 hrs on low would not be hot/long enough...

Hillary September 27, 2009 at 9:37 AM  

Carrie-- If the chicken is thawed before putting it in the crock pot, cooking on low for 3 hours then for another hour (after adding the cream cheese) is long enough. If it's frozen when you put it in, I'd increase the time by 1-2 hours.

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