Sunday, October 26, 2008

Heather Karren's Crock Pot Chicken

I know I've told you before, but we love naming recipes after the person who gave it to us. I always think about that person when I'm making the recipe, and we always end up talking about our memories with them while we're eating it :o) We love you, Heather (and Scott, too)!

Heather Karren's Crock Pot Chicken
6-8 chicken breasts
2 cans cream of chicken soup
2 8-oz. packages of cream cheese
1 1/2 cups milk
1 cube butter
2 Good Seasons Italian dressing packets

Blend everything except the chicken, and pour over frozen chicken breasts in crock pot. Cook on low for 4-6 hours, shred chicken and serve over pasta (bowtie is our favorite).

***Disclaimer: this recipe might clog your arteries, but you'll love it going down :o)

3 comments:

Krista said...

I don't think I told you, I DID make it with light or fat-free everything and it was JUST AS GOOD! So it doesn't have to be unhealthy! Thanks so much for this recipe!

lisa (lost pezhead) said...

we love this recipe...we also use the light cream cheese and soups and it tastes fine.

my recipe has no milk or butter in it though...just chicken, itl seasoning and celery soup instead of ckn (i'm sure the soup doesn't make a big diff). you can try no butter or milk next time and then you'd have less calories to clog your arteries!

Frederick said...

well, apparently college age boys can do this stuff do! easy yet tasty, it impressed at least my roommates