• 4 boneless skinless chicken breasts (I use them frozen)
  • 1 packet dry italian salad dressing
  • 1 can cream of chicken soup
  • 8 oz. cream cheese
  • Noodles of your choice
  • 1/2 c. boiling water mixed with 1/2 chicken buillion cube
  • 2 T. melted butter

Pin It

  1. Pour buillion water in bottom of slow cooker, then add the chicken.
  2. Drizzle melted butter over chicken and sprinkle with dry italian dressing.
  3. Cover. Cook on Low for 5-6 hours, 45 minutes before done, mix soup and cream cheese (Melt in microwave for a few minutes to combine until smooth).
  4. Add mixture to slow cooker and continue cooking on Low for 30-45 minutes.

NOTE: Love this recipe over cooked noodles!

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

Share and Enjoy:
  • Print
  • Google Bookmarks
  • Twitter
  • Facebook
  • Digg
  • StumbleUpon
  • del.icio.us
  • Yahoo! Buzz
  • Add to favorites