Friday, September 9, 2011


The weather is starting to cool a bit.  Fall is on it's way. 
I use my crock pots year round.  (In the summer I use my crock pot out on the patio.  Keeps the house cooler.)  but this is more of a fall recipe.
I especially like crock pot meals on Cub Scout day and Sundays.  I am always on the lookout for new crock pot recipes.

We have been making this recipe for about 4 years and it is a family favourite.  It is easy and left overs are great. 
The name of the recipe is from a daughter in law that does not usually like "white chicken" (she means casseroles ;)

from Pam J.

4 table. butter or margarine
1 package DRY Italian dressing mix
4-6 boneless, skinless chicken breasts - frozen or defrosted
8 oz. softened cream cheese
1 can cream of chicken soup

Prepared rice or noodles

Spray crock pot and melt the butter in it. 
Add Italian dressing mix and stir.
Put chicken breasts in and stir to coat with butter mix.  (Can stir again during cooking process to be sure that all are coated.)

Cook on low 6 - 8 hours, or high 3-4 hours.

About 30 mins. before serving, shred the chicken in the crock pot (with forks).
Add and stir in softened cream cheese and cream of chicken soup and cook on low about 30 mins.
Stir over prepared rice (our preference) or noodles (very good, too).

I can always use another good and easy crock pot recipe.  Thank you, Pam.


Lindsay Quinney said...

I love this recipe!!

Emily said...

I love white chicken!

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