New Recipe: Creamy Crock Pot Chicken

Happy Tasty Tuesday!

Typically on Sundays I like to make a "hearty meal" which generally involves me bringing out the crock pot. It allows me to put a bunch of tasty ingredients in the pot and cook all day long, which makes the house smell fantastic! The crock-pot has also helped me get over my fear of raw chicken. Normally whenever I have to use chicken in a recipe I buy a rotisserie chicken at the market and shred it. But now, whenever the crock-pot calls for chicken I've been buying the raw "chicken strips" at the market and just cutting open the packaging and tossing them into the crock-pot! I don't even have to touch the chicken! This chicken recipe was given to me by a family friend and it came out fantastic, so much flavor!

Ingredients:

• 4 boneless chicken breasts, halved (as mentioned before I just bought chicken strips so I didn't have to cut it up, saves you so much time!)
• 2 tbsp butter
• 1 package of dry Italian-style salad dressing mix
• 1 soup can of condensed cream of mushroom soup
• 8 ounce package of chive & onion cream cheese
• 1/2 cup low sodium chicken broth
• **you can also add about 1 cup of frozen peas, which I want to do next time I make it**

Directions:

• Melt butter in a saucepan over medium-low heat and add salad dressing mix, mushroom soup, chicken broth and cream cheese until the mixture is hot and smooth.
• Place the chicken breasts at the bottom of the crock pot and pour the sauce over the chicken. **Add peas if you choose to**
• Cook on low for 6 hours
• Enjoy! I served the chicken with rice and a steamed vegetable medley.

What are your go-to winter recipes?

xoxo