They are regularly requested.
And when I read the recipes, I was just SURE.
But this chicken.
Errrrrrrrr - I cringed. I balked. I put it off.
Becaaaause - I have no idea.
Just didn't FEEL right in my foodie tummy.
But, when I was clammering for what to make for Sunday Supper - I thought - why not?
Here's what you'll need.
In the bowl of a slow cooker, combine the chicken and salad dressing. Cover and cook. (Good grief I hate raw meat pictures!)
When the chicken has neared the end of it's cook time, combine in a large bowl, the cream of chicken soup,
And the chicken broth,
The cream cheese (make sure it's super-soft - I would even recommend sticking it in the microwave to soften it even more),
And then the basil and thyme. Stir until well combined.
When the chicken is done cooking, remove it from the salad dressing and shred it. Toss the salad dressing out. Return the chicken to the bowl of the slow cooker.
Pour the soup mixture over top and stir briefly to combine. Cover and cook for one more hour.
After the hour, serve on top of rice. I had it the next day as a sandwich.
I was pleasantly surprised. There's not too much color in there, so you could toss in peas or carrots, or peas AND carrots, or broccoli, or asparagus, or whatever your heart desires.
I desired NO vegetables.
It was pretty darn good and is perfect for a cold, rainy afternoon (which we are clearly not having today). Or you could make a batch for lunches for the week - because it makes A LOT.
And to be perfectly honest with you? I preferred it MORE the next day as a sandwich. Or you could have it on more rice.
Moral of the story? Sometimes my iffy foodie tummy is right.
xoxo - Heather