Oh I think this is going to be a favorite at our home!
I got the recipe from my favorite slow cooking blog and I revised it as follows:
2-4 pieced of frozen, boneless, skinless chicken (I used breasts)
1 can cream of "something" soup (I used cream of celery)
1/2 cup chicken broth*
1 package Italian Salad Dressing mix
2 cloves minced garlic (or 1 teaspoon of pre-minced garlic in the jar)
1/2 package frozen vegetable medley
1 block of cream cheese
Layer frozen veggies in bottom of slow cooker. Add frozen chicken. Combine soup, chicken broth, dressing mix and garlic. Pour on top of chicken and cook on low 6-8 hours, until chicken shreads. Shread chicken with 2 forks, add block of cream cheese and cook on high for 1/2 hour until cream cheese melts.
I served over orzo pasta. This was an instant hit with the husband!
Next time I am going to try Neufachel cheese which is 1/3 less fat than regular cream cheese.
*Money saving tip: My chicken broth came in a 14 oz can. I brought out 2 small custard dishes and zipper sandwich bags and measured 2 - 1/2 cup portions of the broth into the bags sitting in the cups for the form and froze. I took the froze bags and moved them to a freezer bag and have a ready portion for the next time I make this. The portion that was left less than 1/2 cup was added to the dogs' dinner tonight with no complaints from them.
Slow Cooker Bourbon Baked Beans
1 week ago