Place the chicken in a crockpot and sprinkle with Italian dressing, salt and pepper over both sides.
Combine cream cheese and cream of chicken soup in a small pot over low heat and pour over chicken.
Cook on low in the crockpot for about 6 hours. You can leave it in there all day. Once chicken is done you can leave it whole, shred it, cube it, whatever works best for you.
Once you cut up the chicken (I just leave it in the crockpot and shred it without removing it), throw it back in the crockpot and stir into the sauce. If you feel the sauce is too thick you can thin it out with a little milk.
Serve over pasta or rice. I usually use farfalle.
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|Serving Size: 1 Serving (263g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 180 (36%)|
|Amt Per Serving||% DV|
|Total Fat 20g||27 %|
|Saturated Fat 8.2g||41 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 111.3mg||34 %|
|Sodium 1217.8mg||42 %|
|Potassium 52.2mg||1 %|
|Total Carbohydrate 45.7g||13 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 43.9g|
|Protein 33.3g||48 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 495
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