Melt the putter. Put the chicken in the crock pot, pour butter over the chicken and sprinkle with dry Italian depressing mix. Cover and cook for 4-6 hours. Mix soup and cream cheese, pour over chicken. Cook additional 30 minutes. Serve over noodles, pasta or rice.
I have used frozen chicken for this as well and it just takes a little longer to cook.
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|Serving Size: 1 Serving (414g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1001 (90%)|
|Amt Per Serving||% DV|
|Total Fat 111.2g||148 %|
|Saturated Fat 62.9g||314 %|
|Monounsaturated Fat 28.7g|
|Polyunsanturated Fat 9.6g|
|Cholesterol 264mg||81 %|
|Sodium 2384.3mg||82 %|
|Potassium 27.1mg||1 %|
|Total Carbohydrate 23.2g||7 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 23.2g|
|Protein 8.2g||12 %|
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Calories per serving: 1108
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