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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (267g) Recipe makes 6 servings The following items or measurements are not included below: Italian salad dressing mix |
||
| Calories 549 | ||
| Calories from Fat 401 | (73%) | |
| Amount Per Serving | %DV | |
| Total Fat 44.6g | 68% | |
| Saturated Fat 19.9g | 99% | |
| Monounsaturated Fat 15.4g | ||
| Polyunsaturated Fat 5.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 169mg | 56% | |
| Sodium 652mg | 27% | |
| Potassium 368mg | 10% | |
| Total Carbohydrate 6.0g | 1% | |
| Dietary Fiber 0.2g | 0% | |
| Sugars 0.9g | ||
| Protein 30.3g | 60% | |
Menus using this recipe:
Ingredients
- 3 lbs chicken pieces
- 1 (2/3 ounce) package Italian salad dressing mix
- 4 tablespoons melted butter (divided)
- 1 small onion, chopped
- 1 garlic clove, chopped
- 1 (10 1/2 ounce) can cream of chicken soup
- 8 ounces cream cheese
- 1/2 cup chicken broth
Directions
1
Place chicken pieces in crock pot and sprinkle Italian seasoning over chicken. Sprinkle with 2 tablespoons melted butter.2
Cook on low for 4-6 hours.3
Melt 2 tablespoons butter in a sauce pan and saute onion and garlic. Add Cream of Chicken Soup, cream cheese, and chicken broth. Stir until smooth.4
Add this mixture to crock pot and cook on low for an additional hour.
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- Course > Main Dish > One-Dish Meal
- Main Ingredient > Meat > Poultry > Chicken
- Main Ingredient > Eggs/Dairy > Cheese
- Cuisine > North American > United States
- Preparation > Time to Make
- Preparation > Simple
- Preparation > Equipment > Crock-Pot
- Occasion > Taste/Mood > Comfort Food
- Occasion > Everyday
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: livie
On Oct 22, 2009
Wonderful recipe not hard to prepare. I did end up using two cans of cream of chicken soup, one while cooking the chicken, and the other when adding to the cream cheese sauce. I also used one large onion, about 4-5 cloves of garlic and 8 oz. of sauteed mushrooms cause that how we like it in our house. Thanks for posting this great crock pot recipe.
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.
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