Wednesday, 30 April 2014

Creamy Italian Chicken

You know how you can just TELL when somethings going to be fantastic?  You just know it in your spacious foodie tummy and all your foodie bones.  Like this Lobster Mac & Cheese and these Shrimp Burgers.

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 

Creamy Italian Chicken
6 boneless, skinless chicken breasts
1 (8 ounce) bottle Italian-style salad dressing
1 (10.75 ounce) can condensed cream of chicken soup
1 cup chicken broth
1 (8 ounce) package cream cheese
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
  1. In the bowl of a slow cooker, combine the chicken breasts and salad dressing.
  2. Cover and cook on low for 6 to 8 hours until the chicken is cooked through and shreds easily.
  3. Drain off the cooking juices.  Shred the chicken meat and return to the bowl of the slow cooker.
  4. In a large bowl, combine the soup, broth, cream cheese, basil, and thyme until well smooth.
  5. Pour over the chicken in the slow cooker and stir to combine.
  6. Cook on low for 1 additional hour, then serve.
Source:  Allrecipes


  1. Long time reader, first time posters. Just chiming in. Word on the street is your food is delicious. Trying to get someone I know to make some of it. Pressure may be necessary and by pressure I mean force. Out.

    1. lol - thanks Thiago! I sincerely think perhaps you should consider cooking for this "someone you know" on your own! I'm sure it would score you some major points. Like - many and long-lasting. I'm happy to make suggestions!