Thursday, October 21, 2010

Crockpot Creamy Chicken

My cousin Pam sent this to me. She has made it several times & she said kids even love it. I made it & must say that this was really, really good. I served it with wide, whole wheat egg noodles.

4 to 6 boneless chicken breast halves, skin removed
1/4 c melted butter
salt and pepper, to taste
dried leaf thyme, to taste
1 clove garlic, minced
1 can (10 1/2 oz) cream of chicken soup
8 oz cream cheese, cut into cubes, can use reduced fat
1/2 c chicken broth
1 c chopped onions
1/2 c chopped celery
Can also add chopped carrots (I added carrots)

Place chicken breasts in crock pot. Brush the chicken with butter and sprinkle with salt and pepper. Add herbs and remaining ingredients. Cover and cook on low for 6 to 7 hours. Serve with egg noodles or your favorite pasta. Even good over rice! My tips: Right before serving, I removed the chicken & used a whisk to mix/ smooth all the liquid. It thickened up real nice. Then I added the chicken back into the crock pot & used two forks to shred the chicken. I spooned the chicken, vegetables & gravy over the egg noodles. It was delicious.

Recipe courtesy: Pam B of Arizona


Anonymous said...

I made this for dinner a few nights ago for my family and it was a big hit. Even the leftovers got eaten quite quickly. It is also great over biscuits.

Brenda said...

Loved this recipe. Should have known it would be awesome if it came from my sister in law....will make again for sure!