Ingredients: |
Ingredients: 1-1/2 lb chicken breasts
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
2 cans cream of mushroom or cream of chicken soup
1-1/3 cup chicken broth
8 oz. brick of cream cheese
8 oz. egg noodles, biscuits, potatoes, rice ....
|
Directions: |
Directions:Set slow cooker for either 5 hours on low or 3 hours on high.
Season both sides of chicken with salt, pepper and garlic. Place chicken in the bottom of the slow cooker. In a medium bowl, combine soup and chicken broth. When combined, pour soup mixture over the chicken and cover.
About 30-45 minutes before serving, start preparing noodles according to package directions, undercooking noodles by 2 minutes. While preparing noodles, cut cream cheese into at least 5 pieces. Pull chicken breasts from slow cooker and shred. Add cream cheese to soup mixture and stir well. Add chicken along with any vegetables you desire. Add undercooked noodles to the mixture. Continue to cook in slow cooker for 30-45 minutes, check for desired consistency and serve. Uncover the slow cooker and turn it to high if the mixture is too watery. |
Personal
Notes: |
Personal
Notes: " Undrained mushrooms and frozen spinach make great additions. And since the egg noodles will still be cooking in the slow cooker because they were undercooked on the stove, the additional liquid from the vegetables should be absorbed.
If using frozen chicken, add an hour to cooking time before starting with the additions."
|
This recipe for Cream Cheese Chicken is from