*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I've made this recipe a few times and my family loves it. The only thing I would say keeps it from getting 5 stars is it is very salty...without adding any salt. I serve this dish over egg noodles with a side of Normandy style veggies. YUM!
There are 4 hungry Man/Boys (ages 17-22) at my table inhaling this. I asked; "How many stars?" They said; "Ten!" I would give this a 4 - kinda reminds me of cafeteria food. Not my thing. The man/boys are happy! I cooked this with 3 large frozen chicken breasts & knew I would be gone all day at work. It got 7 hours in the crock pot on low & I shredded the chicken instead of cubing it because it started out frozen. Added almost 1/2 tsp. of red pepper flakes & some black pepper because that is our thing. It tastes good - I would tweak it with veggies & onions next time. Good base! Thanks!
I found this recipe on here and have been making it for over a year now. It has become a staple in my household. It's one of the few things all my kids and I enjoy. Over time I have found that when I take the chicken out of the slow cooker to cut up I can add the cream cheese (cut into 6 or 8 smaller pieces) and the soup to the hot Italian mix and just whisk by hand right in the slow cooker. This saves me from dragging out the mixer. I then add frozen peas the cubed chicken and a little seasoning. I let it warm up about another 30 minutes. It's really wonderful over rice. Thanks for the great recipe!
I have made this before and would have only given it 2 stars BUT I did the following the second time around and made it a 5 star winner: Sear 1.5-2 pounds of chicken thighs in olive oil salt pepper and garlic powder on both sides remove from skillet and cut into chunks. Add to slow cooker and cook as directed. Use one small box baby bella sliced mushrooms instead of canned sauteed in olive oil salt pepper and garlic with 1/2 cup diced onion until soft (5-7 min). Set aside. Proceed with recipe as directed adding the mushrooms after adding the cream cheese mixture (don't beat the mushrooms). WOW!! This was spectacular! Solved the very bland taste I got the first time.
I have actually made this recipe once before and neither my husband nor I really liked it. However I decided to make it again with some modifications and it turned out quite nice. I used a can of Progresso vegtable classics creamy mushroom soup 1/3 of the cream cheese (as the first time it was unbearable) added some onion powder parsley fresh black pepper and a little parm on top. I used two frozen chicken breasts and just watched it. I served it over egg noodles and some boiled potatoes.
Rating: 3 stars
We were expecting better it was WAY too rich for our taste could have done without the cream cheese. I have made two other recipes that are very similar in the crock that I like a lot more. (Ranch Pork Chops and Easy Chicken) Basically the same recipe minus the cream cheese and switch the Italian packet with a Ranch packet...