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Instructions |
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Put butter, Italian seasoning packet, and chicken in slow cooker. Cook on low for 5-6 hours.
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In a saucepan combine CREAM SOUP MIXand cold water. Stirring constatnly, heat over medium heat until soup thickens and begins to boil. Add cream cheese to cream soup and stir well. (if you don't want any lumps, beat with electric mixer until smooth.)
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Remove any fat that has separed from the ckicken while cooking, but keep the rest of the juices. (I use a colander and strain the juices and then return them to the slow cooker with the chicken. Pour the cream cheese and soup mixture into the slow cooer with the chicken and juices.
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Stir and cook on low for another 2 hours. Serve over rice or gluten-free pasta.
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Originally Submitted
1/5/2012
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