Easy and Delicious Chicken

This was fantastic over egg noodles with steamed broccoli! Only thing I did different was cook it on high for 30mins after adding cream cheese and then finished on low, just to help melt the cream cheese

Loved this and it was so easy!

This was so flavorful! The cream cheese added a savory taste to it. I made it with my chicken frozen but I also used thighs instead of breasts so the dark meat was melting off the bone. So delicious!

Too much fat content but a delicious recipe

we love this dish and make it often! I use ‘slightly dried’ basil and add it at the beginning with the italian dressing as well as with the soup & cream cheese etc. Delish!

I did less cream cheese because my husband and I are lactose intolerant. I will definitely make it again and double the recipe – it is so flavorful.

After reading the step where it says to drain the juices and then add the chicken broth, I decided that was a bit wasteful. So I used the marinade and it’s own juices the chicken had been cooking in and mixed that with the soup and cream cheese. It may have added some extra fat and calories but hey, we’re already cooking with cream cheese. My whole family loved it. Will make again, was so easy!

This meal is definitely delicious! I served it over pasta and toast, topped with parmesan cheese. It tasted great as leftovers as well!

Made this recipe tonight while making quite a few adjustments after reading other reviewers comments. I used all the exact same ingredients for the sauce listed above, instead I put them all in together at the beginning, which means the italian dressing never got drained. The italian dressing added a bit of zesty ness to it, and because the cream cheese was added at the beginning, it really blended/melted into the sauce smoothly. Because of the extra liquid (italian dressing) being in the pot, I had to thicken up the sauce, all I had was flour at the time, so added about a quarter cup which did the trick. A lot of people mentioned adding vegetables, all I had was a bag of steam mixed veggies, carrots, broccoli, red pepper and corn. I cooked them in the microwave and added these about a hour before serving, The result was amazing, almost like a chicken pot pie soup. I used 2 lbs of frozen chicken breasts and shredded them when I added the veggies, 5 hours in, total cooking time on low was 6 hours. I would NOT recommend allowing this to cook for the recipes time of 9 hours unless your using chicken thighs. Breasts would’ve been way to dried out by then. I served this dish with mashed potatoes, a perfect comfort food dinner for a cold chicago night after shoveling snow all day.

This was excellent. Everyone loved it. I followed the recipe as written except that I softened the cream cheese and used a hand-held mixer to blend the ingredients before adding because I had used cream cheese in a different crock pot recipe before and it didn’t melt/blend completely.

Omg! Omg! My friends (who had already eaten) couldnt stop raving about this dish. Husband LOVED it too!

I halved the recipe since I’m only cooking for two. I used frozen chicken breast and it did not need the chicken broth. It came out really soupey and I had to thicken with corn starch. Also, it didn’t look creamy enough so I added a little sour cream at the end. Also added mushrooms and onions and served over rice since the sauce was a bit thin. All in all a good recipe, with a few tweaks it could be great.

Very good flavor. Made a few modifications based upon what I had in my pantry. I used cream of onion soup, reduced fat cream cheese, lite Caesar dressing(not the creamy kind), substituted 1tsp italien seasonings and added a 1/4 tsp turmeric. Instead of chicken broth I used the reduced sodium knorr chicken stock. After cooking chicken on low for 5 hours, drained off most of the liquid. In saucepan I melted the remaining ingredients before adding to crockpot. This way the cream cheese wasn’t lumpy and was fully incorporated with the seasonings.

Good but very rich, this makes a lot so I want to freeze half or cut the recipe.

I made this the first time for company . I too put everything except the crem cheese in at once. Only drained a little of the drsg off. last hr put in cream cheese. I also had problems with it melting. But this was delicious everyone loved it I served it over anglehair pasta . Next time I make this I will microwave the cream cheese so it’s melted before adding it.

This was very yummy! It has lots of potential for adding to whatever tastes you are craving. Super easy also!

This is one of my GO TO recipes on busy days. The house smells so good all day- and it tastes so good when its done! I’ve made as is- and it is 5 stars. I like to add broccoli as it is served as well for some green! We serve over linguine. any pasta or rice will do! Hard to mess this one up!

Super easy to make! Everyone asks for this recipe!

I left out the seasonings but otherwise I followed the recipe. I shred the chicken and put it on a bed of butter and herb rice. This is one of my favorites.

After reading some reviews I wasn’t sure if I should try this recipe. I put frozen, boneless, skinless chicken tenderloins in the crock pot with the Italian dressing and cooked them on low for 3 hours. Microwaved the cream cheese for 30 seconds to soften and mixed in all the ingredients, adding 1/2 tsp. garlic powder, and reducing the chicken broth to 1/4 cup. Poured it into the crock pot and stirred. Let cook another 5 hrs. on low. Served over spaghetti. The sauce was a little thin but very tasty. I will be making this again.

Fixed this recipe to the letter. Very rich and creamy, and oh so wonderful! 😀