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I have made all of these recipes myself. I always try to show the original source of the recipe, but am constantly editing them to suit our tastes (so technically they should all say "Adapted from..."). The portions are generally small since my family doesn't consume much food in one sitting.

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Friday, June 25, 2010

Italian Crock Pot Chicken (April Ashton)










4 boneless chicken breasts

3 Tbsp butter

1 packet Good Season Zesty Italian dressing mix (or 1 Tbsp + 1 heaping tsp substitute mix)

1 can cream of chicken soup

4 oz softened cream cheese

Milk (as needed)

Rice

Add chicken, butter, and Italian dressing mix to crock pot. Cook on high for 2 1/2 hours (or until done). Shred chicken with back of wooden spoon. Whisk soup and cream cheese, and add to the crock pot. Cook until heated (less than ½ hour). Add enough milk to thin gravy as desired. Serve over rice or rolls.
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