6 boneless, skinless chicken breasts
1 8 oz. bottle Italian style salad dressing
1 can of cream of chicken soup
1 cup of chicken broth
1 8 oz. cream cheese, softened
½ tsp. dried basil
½ tsp. dried thyme
salt & pepper to taste
In a slow cooker, combine chicken and Italian dressing. Cover and cook on low for 6-8 hours
Drain off all but ½ cup of juices and shred chicken meat. In a medium bowl, mix the soup, broth, cream cheese, basil, thyme, salt and pepper. Pour over chicken in the slow cooker and continue cooking on low for 1 hour.
Serve over rice or noodles.
1 comment:
This recipe is really good
Post a Comment