Cream Cheese Italian Chicken

This is one of my favorite once a month recipes! It is so creamy and full of flavor and the chicken is so juicy, it just melts in your mouth! You can make a double batch in the crock pot, and then freeze 1/2 of it for a later date.


Cream Cheese Italian Chicken

1/2 cup butter
1 envelope Italian dressing mix
2 lb boneless skinless chicken breast
1 (10.75 oz) can cream of chicken soup
8 oz cream cheese

Turn slow cooker on high. Place butter in bottom of slow cooker.

When the butter has melted, add the Italian dressing mix. Stir into butter until well mixed.

Cut chicken breasts into 1 inch strips. Place in slow cooker and stir to coat with butter and dressing mix. Cover and cook on high for 2 hours.

Remove chicken from slow cooker. Add cream of chicken soup and cream cheese. Stir to melt and mix well until smooth and creamy. (I use a wisk to get it nice and smooth). Place chicken back in slow cooker and stir to coat chicken with sauce. Serve over hot buttered rice or noodles. YUM!

If you want to freeze some or all of this, remove from slow cooker and let cool. Place in freezer bag. Label and freeze flat. When you are ready to have it, thaw completely in the refrigerator (could take 1-2 days). Reheat on the stove or in the microwave, stirring frequently.