Chicken in a Crockpot

by Gina Taylor


5 frozen chicken breasts
1 pkg Dry Italian dressing
1/2 cube of butter
1 tsp dry onion

Sauce: 3 cans of Cream of Mushroom Soup
4 oz. of 1/3 less fat Cream Cheese brick

Spray the inside of your crock pot with Pam and add frozen chicken breasts.  Dump Dry Italian dressing, butter and onion right on top of frozen chicken.  Cook on high for 4-6 hours depending on your crock pot.  One hour before take out the chicken and put it on a plate.  There should be some chicken juice in the bottom of your crock pot.  Combine the Cream of Mushroom soup together with softened Cream Cheese (I do this in the microwave) in a bowl until mixed well.  Pour the Cream of Mushroom soup and Cream Cheese mixture in the crock pot with the chicken juice and stir that together well.  Add the chicken back into this sauce and make sure the chicken is covered.  Cook that for one more hour.  I serve this with either mashed potatoes or rice (my family loves to pour the sauce over their mashed potatoes or rice) corn,rolls and salad.