Simple 5 Ingredient Recipe {Crockpot Creamy Italian Chicken}

For this recipe you will need:  4 chicken breast halves, 1/2 stick butter, 1 package dry Zesty Italian dressing mix, 1 can of cream of chicken soup, 1/2 cup water,  cream cheese block.  As the kids are in their rooms working on math, I often will throw these ingredients into the crock pot.  Can I just say as soon as the smell begins to waver into their room…they come out to make sure it’s what they think it is and smother me with hugs and kisses!  This is totally one of their favorite dishes!!!  Special thanks to one of my forever besties Brandi for introducing us to this AWESOME, SUPER SIMPLE family favorite recipe!!!

Spray crock pot with non-stick cooking spray.

When chicken is no longer pink in the middle, it is ready to be shredded with two forks.  {It will shred lots easier when it’s hot}.

Shred the chicken then mix the ingredients.  Add 8 ounce cream cheese block and cook for another 1-1.5 hours.

Serve over rice with your favorite vegetables! {Another fun tip…spray a itty bit of cooking spray in a ramekin and then press a serving of rice into it until filled completely.  Flip your ramekin over onto your plate and lift your ramekin away.  A cute little mound of rice is ready for the sauce!!!  Use your spoon to press down the center of your rice and use a ladle to add your creamy Italian chicken sauce in the concave center, allowing the sauce to beautifully cover your rice!  Doesn’t presentation make a meal just that much better!!!

Crock Pot Creamy Italian Chicken Recipe

–serves 6

4 chicken breasts

1/2 stick butter

1 package dry Zesty Italian dressing mix

1 can of cream of chicken soup

1/2 cup water

cream cheese block

Spray crock pot with non-stick cooking spray.  Place 4 filleted chicken breasts or 2 extra large chicken breasts into the crockpot.  Combine water and Italian dressing mix and stir.  Pour dressing over the chicken.  Layer chicken soup on top of ingredients.  Add butter on top.  Cover and allow to cook on low for 3 hours.  {Every crock pot varies in cooking time}.  When chicken is no longer pink in the middle, it is ready to be shredded with two forks.  {It will shred lots easier when it’s hot}.  Shred the chicken then mix the ingredients.  Add 8 ounce cream cheese block and cook for another 1-1.5 hours.  Turn off heat and let stand for a few minutes to allow sauce to thicken a bit.  Serve over rice with your favorite vegetables! {For a little healthier version: feel free to make it without the butter, it will still be good.}

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