Creamy Crockpot Italian Chicken
- Cream of Chicken Soup:
- 4 4 4 chicken breasts
- 1 1 1 package dry Italian dressing mix
- 1 1 1 recipe cream of chicken soup
- 1/2 1/2 1/2 cup of water
- 2-3 2-3 2-3 laughing cow cream cheese blocks
- 2 2 2 cups frozen or fresh chopped veggies (broccoli,spinach, green beans, peas)
- 1 1 1 tab. flour
- 3 3 3 tab. butter
- 1/2 1/2 1/2 cup chicken broth
- 1/2 1/2 1/2 cup milk
- salt and pepper
Cream of Chicken soup:
Melt the butter in a small sauce pan over medium-low heat. When melted, whish in the flour and continue whisking until smooth and bubble, make a roux.
Remove from heat and slowly whisk in the chicken broth and milk. Return to the heat and bring to a gentle boil, whisking constantly until the mixture thickens.
Salt and pepper to taste.
Place 4 smaller chicken breasts or 2 extra large chicken breast into crockpot.
Combine water and italian dressing mix and stir. Pour dressing over the chicken.
Layer soup on top of ingredients. Cover and all to cook on low for 3 hours.
When check is no longer pink in the middle, it is ready to be shredded.
Return shredded chicken back to sauce.
Add cream cheese and vegetables and cook for another 30 mintues,until cream cheese is melted and veggies softened and heated.
Turn off heat and let stand for a few minutes to allow the sauce to thicken.