Sunday, May 3, 2009

Cream Cheese Chicken Crock Pot (Aunt Janet's Recipe)

  • 1 cube butter (1/2 cup)
  • 6-8 boneless skinless chicken breasts, cubed
  • 1-2 packages italian seasoning
  • 2-3 packages cream cheese (8 oz packages)
  • 2-3 cans cream of chicken soup
  • 1/2-1 cup milk (optional)


Melt butter. Add seasoning. Mix well. Add chicken. Cover and cook on low for 4 hours. Add cream cheese, soup and milk if desired for a thinner consistency. Cook for 2 hours on low.


Rachel Rowell said...

You can also put all the ingredients in at the beginning rather than adding some half way through and it works out just fine.

Rachel Rowell said...

You can also do this with whole chicken when you don't have time to cube it.