Saturday, May 2, 2009

creamy italian chicken

This meal doesn't look like much {crock-pot meals often don't, imo}, but it tastes fabulous! Our friends/family Jon and Ashley made this for us and therefore were matchmakers ... because we're now in love with this scrumptious delight! This meal is super delicious. I guarantee you won't be disappointed.

PS. As with all crock-pot meals, feel free to add or reduce quantities to your liking {or to your pantry's preference}. If you have tons of potatoes, throw in a few more. If you hate carrots, don't add them at all. The original recipe was actually just for chicken {no veggies added}. You could do it just chicken, shred it at the end and throw it on top of pasta. Or rice. Or roast the potatoes and carrots separately in the oven {with EVOO, S&P and at 400F for 40ish minutes}. We've done that, and it was fab. Really, your possibilities are endless! Be creative. It's divine either way.

RECIPE: Creamy Italian Chicken

1 packet Italian dressing seasoning (dry)
1-2 lbs. chicken
1/2 c. chicken broth
5 potatoes, quartered
1/2 lb. baby carrots
1 cube cream cheese
1 can cream of chicken soup

Place chicken in crock-pot. Cover with dry Italian dressing seasoning. Add chicken broth {I usually just pour it in around the edges, moisturizing the chicken-meets-crockpot area}. Cover and cook on low for 2 hrs (or on high for 1 hr).

Add potatoes and carrots. Whisk cream cheese and cream of chicken soup together well and dump/spread on top of it all. Cover again and cook on low for about 3 hours (or on high for 1-1/2 hrs) or until veggies are soft and chicken is cooked through.

And you're done! Enjoy!


  1. This sounds heavenly! Now my only challenge is to just make it me friendly......hmmmm.....

  2. Maybe try taking out the "creamy" and having instead "italian chicken." Like maybe just do chicken, carrots and potatoes with the italian dressing mix (that should be milk-free) and chicken stock/broth. ?? Could be great... I'm sorry you'll never know the wonderful creamy part, though.