Crock Pot Cream Cheese Chicken Recipe

I tried this Crock Pot Cream Cheese Chicken Recipe and we all really liked it.  The bow tie pasta was a great idea.  Good texture.  Next time I’m going to remember to add a couple of tablespoons of butter to the pasta before adding the sauce.  Rachel Ray says that adding butter to the pasta helps the sauce to cling to it.  I’ll also make a double batch to freeze one and serve one.

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Cream Cheese Chicken {Crockpot Recipe}
Author: Kimberly
Recipe type: Crock pot
Prep time:  5 mins
Cook time:  5 hours
Total time:  5 hours 5 mins
Serves: 6
1-2 lbs. boneless, skinless chicken breasts (frozen) 2 cans of cream of mushroom soup 1½ cups chicken broth 2 cloves of garlic, minced 1 packet of Italian dressing mix ½ block of cream cheese Pasta of your choice or rice
Ingredients
  • 1-2 lbs. boneless, skinless chicken breasts (frozen)
  • 2 cans of cream of mushroom soup
  • 1½ cups chicken broth
  • 2 cloves of garlic, minced
  • 1 packet of Italian dressing mix
  • ½ block of cream cheese
  • Pasta of your choice or rice
Instructions
  1. Place chicken, broth, soup, garlic, and dressing mix in the crock pot
  2. Stir slightly to break up the soup and mix all the ingredients together
  3. Cook on low for 4-6 hours (mine was done in 4 hours) or until chicken can shred with a fork
  4. Remove chicken and shred; place back in crock pot
  5. Add small chunks of cream cheese and mix slightly
  6. Cook on high for 30 more minutes to melt the cream cheese.  Serve over pasta or rice.
  7. Freezer instructions: Prepare it following the instructions above, then let cool completely
  8. Pour into gallon-sized ziploc bags and lay flat to freeze
  9. When ready to eat, thaw overnight in the fridge
  10. Pour contents of bag into a saucepan and heat on low-medium heat until heated through
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