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

Ingredients:
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

Directions:
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!