What's for dinner 9/30/2010: Crockpot Cream Cheese Chicken, rice, corn on the cob

Tonight was yummy...crockpot cream cheese chicken with rice & corn on the cob

Cream cheese chicken

2 cups cream of mushroom soup (I make my own)

frozen chicken--enough to feed four adults

2 T Italian seasoning

1/2 t celery seed

1 T onion powder

1 T sugar

1/4 t black pepper

1 t kosher salt

2 cloves minced garlic

8 oz cream cheese (to add later)

 

Put everything except for the cream cheese into the crockpot. Cook on low for 6 hours, or until the chicken is cooked through and begins to shred. Shred the chicken with two large forks, and mix in the block of cream cheese. Switch the crock to high and cook for another 30 minutes, or until the cream cheese is fully melted.

The Verdict:

This is really good...everyone ate it up including my boys who don't like mushrooms.  I love it shredded up and served on rice...delish

 

Tip: don't forget the Reynolds slow cooker liners, it makes cleanup so much easier and no scrubbing the pot