Cream Cheese CrockPot Chicken

I just love the internet. Or should I say I love gmail, facebook, twitter, and food blogs. Because to me that is the internet.

Specifically I love blogs! It is so fun to get a glimpse into someone else’s life, form friendships, and share recipes etc.

The other day, as I prepared to go to the grocery store instead of consulting the cookbooks I consulted the blogs.

I adapted Pearl’s, Handcuffs, and Happy Hour’s recipe to create a delicious creamy, cheesy, crock pot chicken dish. Be sure to check out her blog to see how she prepared the meal.

Cream Cheese Crockpot Chicken

Ingredients:

4 boneless, skinless chicken breasts

1 can of cream of mushroom soup *I used 98% FF

1 pkg. {8 oz.} cream cheese, cubed *I used 1/3 reduced fat

1 packet dry Italian seasoning *I couldn't find this

4.5 oz. can of chopped green chiles *seriously couldn't find a can of just plain chiles so I opted for diced tomatoes w/ green chiles

1 cup of milk *honestly forgot all about this ingredient til now! But I don't see why you need it, it is so creamy and has plenty of sauce w/o it.

*I added:

1 can corn

1 can mushrooms (fresh would be even better!)

Directions:

1. Mix the soup & cream cheese together until smooth. Place chicken at bottom of crock pot, spread soup mixture on top. Pour tomato/chiles, corn & mushrooms on top.

2. Cook on high for 4-5 hours (mine was finished in only 3 though)

3. I used two forks to shred the chicken in the crock pot and served over egg noodles. I only had a small amount of egg noodles left so I cooked rice to pour it over for leftovers.

{Pearls, Handcuffs & Happy Hour Blog}

easy & delicious! That’s my kind of recipe