The Queen’s Kitchen


Easy Crockpot Chicken November 17, 2003

Filed under: Chicken — Carrie @ 4:35 pm

You can serve this over rice or pasta. It is wonderful! If you don’t have a crockpot you could probably cook it in a big pan on the stove on low heat. Just make sure you keep the lid on.


6 skinless, boneless chicken breasts. They can be frozen or thawed, it doesn’t matter
1 cup Italian dressing

1 can condensed cream of chicken soup
1 cup chicken broth (I make it with a buillon cube)
8 ounces cream cheese
1 tsp dried basil
1 tsp thyme (I use oregano instead)
salt and pepper to taste


Put chicken and Italian dressing in crockpot. Cover with lid. Cook on low for 6-8 hours until chicken is tender.
Drain away most of the Italian dressing. Shred chicken and return to pot.

In a medium bowl, combine all ingredients for sauce. It is really quick if you use a hand blender, but you don’t have to.
Pour sauce over shredded chicken and cook on low for one hour.
Serve over pasta or rice.


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