Ingredients:
2 to 3 medium size chicken breast
1/2 to 1 full envelope Italian Seasoning
1 can Campbell's cream of chicken soup
4 ounces cream cheese
mushrooms
Directions:
Spray crock of the slowcooker with non stick spray.
Place chicken in the crock and sprinkle with the italian seasoning
Cook on low for 2 to 3 hours.
Turn off slowcooker and shred the chicken breast
Once the chicken is shredded cut the cream cheese into small pieces and place on top of the shredded chicken.
Place the top back on the crock of the slowcooker and allow the cream cheese to melt.
When the cheese has melted stir in the can of cream of chicken to the shredded chicken mixture.
Saute mushrooms in a medium size pan. When cooked add to the shredded chicken mixture.
Serve over rice
I don't know if anyone else has problems with their chicken being tough. I've been cooking chicken so many years and just recently the chicken has been horrible. Gabe really liked this, the chicken wasn't chewy. Was it the chicken or the slow cooker that made it eatable I wonder.
Linda-didn't you share this recipe when we did recipe exchange on TOH? I have a Linda on my recipe card.
ReplyDeleteElaine
LOL- Elaine you have a better memory then I do! I might of. Been making this for ages. It was one of my recipes I would make when I was working. Easy and good.
DeleteI have never cooked chicken in the crock pot to shred. I usually cook it in a pot with water and chicken stock. This recipe sounds good. I make another one with cream of chicken soup and ritz crackers on top. I will have to try this one.
ReplyDeleteI love using the crockpot for shredded chicken. Put the chicken in, add some broth and close it up and remember to turn it on!
Delete