February 16, 2012

Cream Cheese Crock Pot Chicken

This is one of those recipes I keep in my proverbial back pocket to pull out on a busy day.  I change it and adapt it in many ways from the dry seasoning I use, to whether or not I add onions, the kind of soup on hand, or even whether I serve it as a whole chicken breast or cut them up and serve it over noodles or pasta of some sort.  So many options!   I 'play with my food' and hope you do too.

Cream Cheese Crock Pot Chicken

Chicken breasts or pieces of your choice (anywhere between 3-6 work with this recipe)
1 package dry Italian Dressing seasoning mix (Good Seasons, example)
1 can cream of chicken soup
1 - 8 oz. package cream cheese, cut into cubes
1/2 c chicken broth
1 large yellow or sweet onion
2-3 T butter
minced or crushed garlic (about 1/2 teaspoon or 1 clove)

Lay the chicken in the crockpot and sprinkle on the dry dressing mix.  Cover and cook on low 5-6 hours for 6 breasts, less for fewer pieces of course.  About 45 minutes before serving, brown the onion in butter in a pan.  Add the garlic, cream cheese, soup and broth.  Stir smooth and add to the crockpot to cook for 45 minutes.  Season with salt and pepper to taste.

*Some ways to play with this include;
Use dry Hidden Valley ranch dressing instead of Italian
Use cream of mushroom or celery if you don't have ceram of chicken soup on hand
Place all the ingredients in the crockpot and cook on low for 6-7 hours
Cook all the ingredients in the crockpot at the same time except for the onion.  Brown and add that at the end for flavor.
Use white wine instead of chicken brothPrint Friendly and PDF