Friday, January 6, 2012

Slow Cooker Creamy Italian Chicken

Something about the freezing cold weather of January sends me on a hunt for slow cooked comfort food. I came across this chicken recipe on Pinterest from a website called the Tidy Mom.  I'm so glad I decided to give it a try.  I did adapt it slightly by omitting the mushrooms and adding additional seasoning. This dish will definitely be making the regular menu rotation around here!  This isn't the typical 8-10 hours on low kind of recipe that I am oh so fond of, but if you have a slow cooker that will switch to low after the elapsed cooking time or you can sneak home at lunch to switch on the crock pot, then this will be perfect for the weekday.  If not, this makes for a great Sunday dinner served with sauteed baby spinach and a salad!  Please give it a try!  I'd love to know what you think!

Prep Ahead Plan:  Do steps 1 and 2 the night before and leave the crock pot insert in the fridge overnight.  Just turn it on low when you are ready to start cooking!  

Creamy Italian Chicken over Pasta

4 boneless, skinless chicken breasts (the very thick ones)
1 envelope Italian salad dressing
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon crushed hot red pepper (optional)
1/4 cup water
¾ of an 8 ounce block of reduced fat cream cheese
1 can condensed cream of chicken soup
16 0z package of thin spaghetti (cooked according to package directions)

1.  Cut the chicken breasts into bite size pieces and place in the slow cooker.
2.  Mix water, Italian seasoning, basil, oregano and crushed hot red pepper (if using) in a small bowl and pour over chicken.
3.  Cook on low for 5 hours.  During the last hour stir in the cream cheese and can of condensed soup.  Serve over pasta!  

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