Wednesday, May 7, 2008

Crockpot Chicken Alfredo

Okay, if this picture makes you want to puke rather than eat it, totally understandable! Anyways, I've been on a little of a health-kick lately, and this is really NOT healthy. I tried to counter the cube of butter by using the light cream cheese and 98% fat free cream of chicken soup, so I felt a little bit better, but hey, it's the fat that makes it so good I guess. I really didn't taste any difference however with those changes, so maybe they're worth it!

2 chicken breasts
1 package dry italian dressing mix
1 cube butter
1 package Neufchatel
1 can 98% fat free cream of chicken soup

Put melted butter in crockpot. Place chicken in and sprinkle with italian dressing mix. Let cook until chicken is done (my crockpot is hot and on high only takes a couple hours). Take chicken out and put the cream cheese and soup in--soften cream cheese first though to make it less lumpy. Let that heat up a bit while you shred the chicken. Whisk the cream cheese and soup together and add enough milk to make it a thinner sauce. Add chicken and heat through. Serve over noodles. Very easy!


Christian & Jennifer said...

Yum, I've made this before out of your cookbook and love it. So easy. I also use the lower fat ingredients and it tastes just as good. I thought my crockpot was the only one that cooked everything in half the time! If it calls for 6-8 hours, I know it will be done in 3-4.

Brad, Debbie, and K squared said...

I LOVE this recipe. One variation that we do is we also add a can of cream of mushroom (so it makes more sauce...we are a bunch of pigs!) and a tablespoon of minced onions, just for fun.

I actually think your picture looks delicious!