Slow Cooker Cream Cheese Chicken
This recipe is not very good for you, because you have to use an entire block of cream cheese. However, it’s decadent and creamy, and a perfect occasional treat for fall. This recipe is adapted from blogger Stephanie O’Dea’s recipe (the link is here). This recipe can also be found in the library, in O’Dea’s book, Make it Fast, Cook it Slow.
- 1 bag frozen chicken breasts
- 1 can cream of chicken soup – you can also use onion, mushroom, or celery
- 1 package Italian seasoning
- 1/2 cup chicken broth
- garlic powder – or 2 cloves garlic if you have it
- 1 block cream cheese
- Noodles or rice
Combine first five ingredients in a large slow cooker. Cook on low for 6-8 hours, or on high for 4-5 hours. Half an hour before you serve, turn the cooker to high and add the cream cheese. Prepare rice or noodles and serve with chicken.