Thursday, May 10, 2012

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!

. . . . . . . . . .
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)

15 comments:

Melissa said...

Sounds great, thanks!

Reb said...

I made this today for a play date lunch at my house. It was fabulous! I ate it over mini shells. Excellent recipe.

Reb said...
This comment has been removed by the author.
Anonymous said...

I am making this today! It is in the crockpot as we speak! I am just curious, a half a cup of noodles is only 2 plus points? Thanks!! I love your recipies!!

Living a Changed Life said...

Anonymous - ETools says that 1/2 cup of pasta is 2 PointsPlus. However make sure that you check the nutritional facts on your pasta, to be able to track even more accurately.

Anonymous said...

I have tried this recipe before and found it really salty. Any suggestions as to help with this?
Thanks

Living a Changed Life said...

Anonymous - If it is too salty for you try adding just half of the Italian Seasoning packet and see if that helps.

Anonymous said...

Anonymous - Try using the low sodium variety of the soup. I grew up using cream of mushroom when I make this, and I find it to be less salty than the cream of chicken.

Anonymous said...

This is in my crockpot right now .. making it for my dinner with husband and mother-in-law!! Smells awesome

Samantha Femia said...

Made this tonight! The chicken was so tender it was falling apart. The only thing I wish I did that I didn't do was salt and pepper my chicken!

Samantha Femia said...

I made this tonight and it was delicious! The chicken was so tender it was falling apart. I wish I would have seasoned my chicken with salt and pepper to give it a little more flavor but other than that I will definitely make it again

Nicole Swartzman said...

can i freeze the leftovers?

Brandy Pinion said...

I made this with the Cream Cheese cooking creme the Italian herb kind, and added a cup of Chicken broth and eat over brown rice!

Jacops2003 said...

How big are the servings? 1/2 cup or 1 cup of the chicken mixture

Jacops2003 said...

how much is in the serrving size for the chicken mixture? 1/2 cup or a whole cup

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