Creamy Italian Chicken

[SaintLouieWoman]

I made this for company and it was yummy. The only thing I'd suggest is cutting down the cooking time and putting it on low. We had to put in extra water. I also added veggies to it.

Slow Cooker Creamy Italian Chicken

6.6KSHARES




Nutritional Info

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 385.4

• Total Fat: 12.5 g
• Cholesterol: 121.5 mg
• Sodium: 720.2 mg
• Total Carbs: 24.1 g
• Dietary Fiber: 0.9 g
• Protein: 41.0 g

Introduction

Six ingredients, 5 minutes of hands-on cooking, and dinner is served!
Minutes to Prepare: 5
Minutes to Cook: 240
Number of Servings: 6


Ingredients

• 2 pounds boneless, skinless chicken breasts
  1 packet Italian dressing mix
  1/2 cup water
  1 (8-ounce) package reduced-fat cream cheese
  1 can 98% fat free cream of chicken soup
  3 cups cooked long grain rice (white or brown)

Tips

Just to clarify for the questions below:
First, YES the cream cheese is figured into the totals...if you use FULL FAT cream cheese, the fat content will be considerably higher. But low fat cream cheese really takes the fat down.

Second, I haven't ever tried it with regular Italian dressing...let me know how it turns out!

Third, I HIGHLY recommend using the low setting for cooking...it allows the juices from the chicken to really seep into the dressing.


Directions

*1. Place chicken in crock pot
*2. Mix together Italian dressing mix and water. Pour over chicken.
*3. Cover and cook on high for 4 hours OR low for 8 hours.
*4. Mix together cream cheese and soup in separate bowl.
*5. Carefully remove chicken from crock pot to plate.
*6. Pour cream cheese/soup mixture into crock pot and mix together with dressing in bottom.
*7. Return chicken to crock pot and mix gently to shred the chicken.
*8. Cook on LOW until heated through.
*Serve with rice or noodles.

**You may add skim or low fat milk in very small quantities to thin the sauce a little. It does not significantly affect the nutritional value if you use up to 2 tablespoons**

Makes 6 servings. Approximately 2/3 cup mixture with 1/2 cup rice.

This recipe can be made with FAT FREE cream cheese and it saves about 6 grams of fat. However, I feel that the dish benefits from the flavor of the low fat over the fat free.

[Field]

Will try this out.

[Dori]

Yum...I make something very similar served over spaghetti noodles. Linguini would work too. I'll have to make it again soon.

You can make it with shrimp in place of chicken

I add olives, onions, zucchini, fresh basil and wedge tomatoes (except the onion, barely cook the veggies). Toss with noodles and serve with grated parmesan.

[SaintLouieWoman]

Yum...I make something very similar served over spaghetti noodles. Linguini would work too. I'll have to make it again soon.

You can make it with shrimp in place of chicken

I add olives, onions, zucchini, fresh basil and wedge tomatoes (except the onion, barely cook the veggies). Toss with noodles and serve with grated parmesan.

Your version sounds delicious. I made it for neighbors a month ago, going to repeat it Saturday night for relatives. Might be good over pasta, but think we'll use rice this time again. Last time we had a black rice but think it threw the neighbors. LOL.

[RobJohnson]

Sounds good.

I would try this today, but after working the past five days, I have no desire to go shopping or deal with any part of the public!