Cooking Time:5–6 hours
Ingredients4 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
- Pour buillion water in bottom of slow cooker, then add the chicken.
- Drizzle melted butter over chicken and sprinkle with dry italian dressing.
- 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).
- Add mixture to slow cooker and continue cooking on Low for 30–45 minutes.
NOTE: Love this recipe over cooked noodles!