Crock Pot Cream Cheese Chicken

From: Chef #653367

On Jun 17, 2009

I made it exactly as directed except for leaving the 1/2 cup chicken broth out because I was afraid sauce would be too thin after reading other reviews. I also used only about 6oz of cream cheese because that's all I had. I gave it 4 stars only because I found it too salty for my taste (and my family). Next time I will try low sodium soup. Otherwise I thought it was fabulous!

From: Montana Heart Song

On Jun 15, 2009

I can't say enough about the chicken and sauce. I used dried chopped onions and minced garlic in a jar. I could have added any green vegetable or mushrooms but I served them the night before. I think the melted butter and the herbs and spices in the dry mix were the finishing touches to the sauce. I serve with penne noodles.

From: peppermintkitty

On Feb 19, 2004

This is a really great tasting, easy main dish meal! I made it exactly as written,,,except the time cooked. It actually only takes about 1/2 the 7hrs to cook and I think had I not been here and watched it,,it wouldn't have turned out as well. I think it would have burned around the edges. I intended and started early enough to use your time stated, but after 2 1/2 hrs, turned my crock on the "warm" setting (newer crocks have this setting,,yay) until I added the broth/cream cheese mix. I let this cook on low for 45 min and served over mashed garlic/tarragon potatoes. dh won' t eat rice The 2nd best part was the next nite, I shredded the left over chicken,,(I'd taken it out of the sauce)added 1/2cup sour cream, a 4 oz. can of green chilis and 4oz. velveeta cheese to the sauce and some garlic powder. I placed the shredded chicken and more shredded cheese in corn tortillas and pour the remaining sauce over them and had a pan of chicken enchiladas fit for a king!! I also reserved 3/4 cup of the sauce and poured it over 2 chili rellenos (sp)I'd made! Seems as tho I may have had a lot of left overs, but there're only 2 of us and we don't eat heavily,,so, this wonderful crockpot chicken made 2 fab different dinners....just enough shredded chicken leftover for soft tacos tonite....3 meals!!! (sorry this is long, just wanting to be informative on a great recipe)...thanks for posting,,,,Kitty

From: *Kathy*

On Mar 12, 2002

Wonderful recipe. Great sauce. I cut the total cooking time down to 5 hours to avoid having rubby chicken. UPDATE: Love this recipe. This is my second review. This time I added mushrooms in the cream cheese step. Also, topped with chives and crumbled bacon when serving. Delicious. This is a keeper.