Crock Pot Creamy Italian Chicken

• Meat

  • 1 lbs Chicken breasts, boneless skinless

• Produce

  • 1 clove Garlic
  • 1/2 cup Onion
  • 1 Parsley & hope sun-dried tomatoes

• Canned Goods

  • 10 3/4 1 oz can cream of chicken soup
  • 1/2 cup Chicken broth

• Pasta & Grains

  • 1 1 oz box Rotini or penne pasta, cooked

• Baking & Spices

  • 1 packet Italian salad dressing mix, dry

• Dairy

  • 1 1 oz block Cream cheese

• Liquids

  • 1/4 cup Water

Found on thecountrycook.net

Description

Directions

• Place cubed chicken in slow cooker and sprinkle with water (or chicken broth) and dry Italian salad dressing.
• Stir.
• Cover and cook on low setting for 4 hours.
• Spray a large saucepan with nonstick cooking spray, saute onion and garlic for a couple of minutes. Add condensed soup, broth and cream cheese to sauce pan.
• Stir until cream cheese is melted and mixture is smooth (you may need to use a whisk to get any lumps out.)
• Add soup mixture to slow cooker; cover and cook on low setting for an additional hour.
• Do not cook for more than an hour.
• Creamy mixtures do not sit well in slow cookers for long periods of time.
• Add cooked pasta to slow cooker just before serving.
• Mix thoroughly.
• Top with chopped parsley and chopped sun-dried tomatoes.