Wonderful recipe and great sauce! Bravo!


Servings: 6
– 1 1/2 pounds of boneless, skinless chicken breasts
– 1 teaspoon of garlic powder
– Salt and pepper, to taste
– 1 (10.5-ounce) can of condensed cream of chicken soup
– 1 (8-ounce) package of cream cheese, softened
– 1/2 cup of chicken broth
– 1 packet of Italian dressing mix
– 1/2 cup of finely diced onion
– 2 teaspoons of fresh chopped parsley (optional)
1. Season the chicken breasts with garlic powder, salt, and pepper, then place them at the bottom of the slow cooker.
2. In a medium bowl, combine the cream of chicken soup, softened cream cheese, chicken broth, and Italian dressing mix until well blended. Stir in the diced onion.
3. Pour the cream cheese mixture over the chicken in the slow cooker, ensuring the chicken is well-coated.
4. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is tender and cooked through.
5. Gently shred the chicken inside the slow cooker with two forks, and stir into the sauce.
6. If desired, sprinkle with fresh chopped parsley before serving for a touch of color and freshness.

Variations & Tips
– For a lighter version, feel free to swap out the cream cheese with a Neufchâtel cheese and select a low-sodium cream of chicken soup.
– Add a burst of green by stirring through some fresh spinach or kale in the last 30 minutes of cooking.
– For a bit of crunch, top each serving with toasted slivered almonds or breadcrumbs browned in butter.
– And remember, when using a slow cooker, resist the temptation to lift the lid too often; each peek adds cooking time!

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