Making crockpot chicken is a great solution for the burned-out holiday cook, especially if you still have guests. I like crockpot recipes that require very little prep work. In fact, I’m philosophically against cooking something over a stove before throwing it in a crockpot.
Two of my favorite crowd-pleasing crockpot chicken recipes are Swiss Chicken and Cream Cheese Chicken.
6 skinless, boneless chicken breasts
6 slices Swiss cheese
1 can condensed cream of mushroom soup
1/4 cup milk
2 cups of herb-seasoned stuffing
1/4 cup of melted margarine
Place chicken breasts (uncooked) in the bottom of the crockpot. Cover with slices of Swiss cheese. Mix cream of mushroom soup and milk. Spoon over the Swiss cheese. Sprinkle 2 cups of herb dressing on top. Drizzle melted margarine over top. Cook on low for 6-8 hours or high for 4-6 hours.
(Originally published: Colonial Heights United Methodist Church , 2005 cookbook)
Cream Cheese Chicken
1/2 cup of butter
6 boneless, skinless chicken breasts
1/2 cup Italian dressing (bottle)
2 cans of cream of chicken soup
4 ounces of cream cheese
Serve over cooked rice or fettuccine noodles
Cut butter into small pieces and sprinkle along the bottom of the crockpot. Place uncooked chicken breasts over the butter. Pour Italian dressing and cream of chicken soup over the chicken. Cook on low for 6-8 hours or high for 4-6 hours. Stir and shred chicken with two forks. Stir in cream cheese; let it cook on low for 5 to 10 minutes (until cream cheese melts). Serve over rice or fettuccine noodles.