Recipe Review: Crockpot Italian Chicken

For the last few months, I have been making a lot of recipes that I have found on Pinterest. I don't know about you, but Pinterest makes it so easy for me to organize recipes that I want to try! Are you on Pinterest? If you are on Pinterest please click here to follow me!

This recipe was recommended to me by a woman in my Sunday school class. For the longest time I thought that I would NEVER be able to eat it. I was afraid that it would be too many PointsPlus. I was pleasantly surprised to find that after I made some healthy substitutions this recipe is relatively low in PointsPlus values.  I enjoy making simple recipes that are healthy and taste good too!

The Ingredients

Place chicken in a crockpot and sprinkle dry Italian dressing over it. Please note that I only used 2 chicken breasts.

Combine cream cheese and cream of chicken soup in a small pot. I only used 1 can of soup.

Heat on low

until cream cheese is melted and smooth.

Pour soup and cream cheese mixture over chicken.

Cook on low in the crockpot for at least 4 hours. If you want, you can also leave it in there all day.

Once chicken is done you can leave the chicken breasts whole, cube it, or even shred it.

Jon cut our chicken into thin strips. Once you have cut up the chicken, throw if back in the crockpot and stir into the sauce.

I chose to eat this over 1/2 cup of pasta instead of rice. All together this is only 6 PointsPlus!

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Crockpot Italian Chicken
Source: The Girl Who Ate Everything

Ingredients
4 boneless, skinless chicken breasts
1 packet dry Zesty Italian dressing (Regular is fine but I like zesty better. Sometimes I use a packet and a half.)
1 (8 oz) package fat free cream cheese, softened
1-2 cans 98 % fat free cream of chicken soup (depending how cream cheesy you want it)

Instructions
1. Place the chicken in a crockpot and sprinkle Italian dressing over it.

2. Combine cream cheese and cream of chicken soup in a small pot over low heat and pour over chicken.

3. Cook on low in the crockpot for at least 4 hours. You can leave it in there all day.

4. Once chicken is done you can leave the chicken breasts whole, cube it, or even shred it. I always cut the breasts into tenderloin size strips.

5. Once you have cut up the chicken, throw it back in the crockpot and stir into the sauce.

6. If you feel the sauce is too thick you can thin it to your preferred consistency with a little milk. Serve over pasta or rice.

Serves 8; 4 PointsPlus per serving  (does not include rice or pasta)