The crock pot is a staple in our weekly cooking. It is 24 years old, well used and runs good. Maybe cooks a bit too hot at times so we have learned to cut back on cooking times. I have thought about replacing it with a newer model, but in our house, if it ain’t broke, don’t replace it. So on some things it takes us awhile to catch up to what is the latest and greatest.
For this recipe, we made it a couple of weeks ago. It is a quick and easy go to recipe that is filling and pleases the young man in our life, our son. This recipe has floated around Pinterest and the internet and everyone tweaks it a bit to make it there own. We added the garnish for this recipe, but we can see adding possibly mushrooms.
Creamy Crock Pot Italian Chicken
1-2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
1/4 cup water (or chicken broth)
1 (0.7) packet dry Italian Salad Dressing Mix
1/2 cup onion, chopped
1 clove garlic, minced
1 (10.75 oz) can cream of chicken soup
1/2 cup chicken broth
1 (8 oz.) block cream cheese, softened
1 (16 oz.) box Rotini pasta, cooked
green onion, sliced
Cut chicken into cubes. Place chicken in the crockpot and sprinkle with Italian Dressing mix.
Add water or broth and stir. Cover and cook for 4 hours on low.
Spray a large saucepan with cooking spray and cook onions and garlic for a few minutes. Add soup, broth and cream cheese. Stir until smooth and add to crock pot. Cover and cook for an additional hour. (Do not cook for more than an hour.)
Add cooked pasta to crockpot to coat. Transfer to dish, top with green onion and serve.