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1½ lbs boneless, skinless chicken breasts
½ cup water
8 oz reduced-fat cream cheese
12 oz package frozen broccoli
8 oz sliced baby bella mushrooms
10.75 oz can fat-free cream of chicken soup
Place chicken in the bottom of your slow cooker. Combine Italian dressing and water. Pour over chicken.
Cook on LOW for 8 hours, or HIGH for 4 hours (until chicken is done).
Remove chicken from the slow cooker and shred. Leave the liquid stock in the slow cooker. Mix together soup and cream cheese (I found microwaving the two for a few seconds before stirring makes the mixing a lot easier). Pour cream cheese mixture into the slow cooker and mix with the chicken stock. Stir broccoli and mushrooms into the slow cooker mixture. Add chicken back to the slow cooker and mix well. Turn the slow cooker on HIGH and cook until heated through (about 30 minutes). Serve over pasta or rice!
10.75 oz can fat-free cream of chicken soup
6 oz package Italian dressing, dry mix
Place chicken in the bottom of your slow cooker. Combine Italian dressing and water. Pour over chicken.
Cook on LOW for 8 hours, or HIGH for 4 hours (until chicken is done).
Remove chicken from the slow cooker and shred. Leave the liquid stock in the slow cooker. Mix together soup and cream cheese (I found microwaving the two for a few seconds before stirring makes the mixing a lot easier). Pour cream cheese mixture into the slow cooker and mix with the chicken stock. Stir broccoli and mushrooms into the slow cooker mixture. Add chicken back to the slow cooker and mix well. Turn the slow cooker on HIGH and cook until heated through (about 30 minutes). Serve over pasta or rice!
Original recipe found here.
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