Monday, November 28, 2011

Slow Cooker Italian Cream Chicken

3-4 chicken breast thawed (or it will create too much liquid)
1 can cream of mushroom or cream of chicken soup Healthy Request
1 packet dry Italian Dressing seasoning
1 Cup Water
Optional, add 2% shredded sharp cheddar

I used 2 cans of soup and replace the water with 1 cup of skim milk for added calcium and protein.

Pour 1 cup of water into the crock pot, add seasoning and stir, add chicken and cook on low for about 3-4 hours, take chicken out leaving liquid in the crock pot, cut or shred the chicken, stir soup into crock pot, add chicken  back to the crock pot and stir, cook until chicken is done and it starts to bubble.  If you are adding cheese, add to the mix when you add the soup.

Serve over brown rice, whole wheat egg noodles or steamed vegetables.

We like hot sauce and pepper on ours


  1. Courtney, I love your new blog! I plan on trying these recipes. You look wonderful and your family is so beautiful!

  2. Thank you, try away and if you have comments, please post. Feedback is good, both good and bad, so I can tweak recipes (or add advise) for those who make some of these for the first time. It is natural for me to make up for too much liquid, too dry or not enough flavor, but I realize not everyone can overcome these issues when a meal is almost done.