Cooking Time:
5-6 hoursServings:
4
Ingredients
4 boneless skinless chicken breasts (I use them frozen)1 packet dry italian salad dressing
1 can cream of chicken soup
8 oz. cream cheese
Noodles of your choice
1/2 c. boiling water mixed with 1/2 chicken buillion cube
2 T. melted butter
- Pour buillion water in bottom of slow cooker, then add the chicken.
- Drizzle melted butter over chicken and sprinkle with dry italian dressing.
- Cover. Cook on Low for 5-6 hours, 45 minutes before done, mix soup and cream cheese (Melt in microwave for a few minutes to combine until smooth).
- Add mixture to slow cooker and continue cooking on Low for 30-45 minutes.
NOTE: Love this recipe over cooked noodles!
Happy Crocking!
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XOXO,
Jenn
First off, I love your website!! Thank you for all your yummy recipes.
Can I ask how much chicken buillon this recipe requires?
Hi Heather, I will make it clearer on the recipe, but on the bullion it says 1 cube to 1 cup of water. I will adjust the recipe, as I am sure others may wonder too. Thanks for the question, and Happy Crocking!