Cathy’s Crock Pot Chicken

By Admin · March 13, 2014 · Leave a comment

2 and 1/2 pounds frozen or thawed boneless chicken breasts chopped up! (Cook before if you’re in a hurry!)

2 packages of 8 ounce cream cheese

2 large cans cream of chicken soup

2 packages dry Italian salad dressing mix

Optional: add carrots, celery or broccoli

Cook on low for 6 to 8 hours, mixing every hour

Serve over a plate of your own favorite rice or egg noodles!

This recipe makes enough for our family of 10! You may 1/2 everything for a smaller group!