CrockPot Cream Cheese Chicken Recipe

Day 144.

Cream cheese chicken is usually one of the first dishes tried in a crockpot. It is delicious. There are many different variations, but the standard recipe revolves around a can of cream-of-something soup, a package of Italian salad dressing mix, and a block of cream cheese.

I have a freezer full of cream of mushroom soup, so I made this recipe fully from scratch. But it's okay with me if you use the packaged stuff. It's really good either way.

But the made-from-scratch way gives you lots of bragging rights.

The Ingredients.

--2 cups homemade cream of mushroom soup

--frozen chicken--enough to feed four adults

--2 T Italian seasoning

--1/2 t celery seed

--1 T onion powder

--1 T sugar (weird, I know.)

--1/4 t black pepper

--1 t kosher salt

--2 cloves minced garlic

--block of cream cheese (to add later)

or you can make it with:

--1 can cream-of-something soup

--1/2 cup chicken broth

--frozen chicken pieces

--packet of Italian salad dressing mix

--2 cloves minced garlic

--block of cream cheese (to add later)

The Directions.

Put everything except for the cream cheese into the crockpot. Cook on low for 6 hours, or until the chicken is cooked through and begins to shred. Shred the chicken with two large forks, and mix in the block of cream cheese. Switch the crock to high and cook for another 30 minutes, or until the cream cheese is fully melted.

Serve over pasta. We used Trader Joe's brown rice fusilli.

The Verdict.

This is really, really, really, really good. I like the original cream cheese chicken an awful lot, but this truly did taste better. The homemade mushroom soup just tastes better and gives it that "restaurant" flavor.

My six-year-old retorted that this was the very best pasta she's ever had. I let her skip bathtime.