Slow Cooker Creamy Italian Chicken
This sounds really good, on my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Prep Time 10 minutes mins
Cook Time 4 hours hrs
Total Time 4 hours hrs 10 minutes mins
Course Main Dish
Cuisine American
- 4 chicken breasts, boneless and skinless
- 1 packet dry Italian salad dressing mix, OR make from a shortcut
- 1/3 cup water
- 250 grams Cream cheese, room temperature
- 1 can condensed cream of chicken soup, OR make from a shortcut
- handful fresh mushrooms, sliced
- cooked rice or pasta, for serving
Add the chicken breast to your slow cooker. Combine the salad dressing mix with the water and pour it over the chicken. Cover and cook on Low setting for 3 hours.
In a small mixing bowl, whisk together the cream cheese and soup until well blended. Stir in mushrooms. Pour the cream cheese mixture over the chicken. Cook on Low setting for another 1 to 3 hours longer or until chicken is cooked through. Serve over hot rice or pasta.
Chicken breasts run about 100 Baht/kilo, use 4 and freeze the rest. The block of Cream cheese will run about 120 Baht. For 4 servings this comes out to about $1.60 per serving. Use the shortcuts for savings on the other items as well.
Variants could include: using chicken stock in place of the water, in a pinch canned button mushrooms could be used, and adding chopped spring onions along with the mushrooms.
Shortcuts: Italian Dressing, Condensed Cream of Chicken Soup.
Adapted from an internet recipe.