No Empty Chairs: "Stout Hearts" around the Table

No Empty Chairs. . . "Stout Hearts" around the table.

Wanna Be A Stout... Eat, Don't Pout.

Wednesday, March 10, 2010

Italian Crock Pot Chicken

4-6 boneless, skinless chicken breasts (halves)
1 can cream of chicken soup
2 (8oz.) package cream cheese (can use one, but 2 makes a creamier sauce)
1 package Good Seasons Italian dressing mix
Combine soup, cream cheese & dressing mix. (I soften in the microwave). Pour over chicken in crock-pot. Cook 3-4 hours on high, or 6-8 on low. (Best if you don't stir until it's done).Serve over rice or noodles.


  1. Do the chicken breasts have to be thawed? Which do you usually use: thawed or frozen?

  2. Sorry I didn't see this sooner to respond. I usually use frozen, but I'm sure you could use either. Probably just cook less time if you use thawed.

  3. I prefer using frozen, so it works for me!


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