Cream Cheese Chicken (from scratch!)

Published: Wed, 05/22/19

May 22, 2019

Hello there awesome Slow Cookerers!!

Here is a family and internet favorite for you today ----

It sort of has a weird name -- and perhaps we should come up with a different one because whenever I tell the kids that is what is for dinner they say they don't like it.

Until they taste it.

and then their eyes roll back (in a good way!) because it tastes so gosh darn good.

I've got an easy way, an even easier way, and then a SUPER easy way to make this recipe.

score! score! score!

;-0

serves 4.

FROM SCRATCH RECIPE:

2 cups homemade cream of mushroom soup
(OR SEE EVEN EASIER WAY!)

3 - 4 pounds chicken (I used frozen breast tenderloins)

2 tablespoons Italian seasoning

1/2 teaspoon celery seed

1 tablespoon onion powder

1 tablespoon white granulated sugar (weird, I know.)

1/4 teaspoon black pepper

1 teaspoon kosher salt (if you only have table salt, use about 1/4 teaspoon)

2 cloves minced garlic

1 thawed block of cream cheese (to add later)

or you can make it with:

--1 can cream-of-something soup

--1/2 cup chicken broth

--frozen chicken pieces

--packet of Italian salad dressing mix

--2 cloves minced garlic

--block of cream cheese (to add later)

OR EVEN EASIER:

Put 2 tablespoons salted butter in a large skillet.

Brown 16 ounces sliced mushrooms for a VERY LONG time on medium heat.

(longer than you think --- a good 20 minutes or so, you want them to shrink in half and get nice and brown.

Add a few twists of ground pepper. Then add to crockpot -- juice from pan and all.

The Directions.

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.

Serve over pasta. We are gluten free so I used gluten free noodles.

(PS, in our Trader Joes in the refrigerated section there are brand new fresh egg noodles that are GF and they are TO DIE FOR.

although I wouldn't ever want anyone to die so maybe that's not a good saying to use?)

(actually, now that I think about it, that is a TERRIBLE saying! it's horrific! these egg noodles are so incredibly tasty that you will want to live forever and ever so you could eat them nonstop.)

;-)

The Verdict.

This is really, really, really, really good.

I like the original cream cheese chicken an awful lot, but this truly did taste better.

The homemade mushroom soup just tastes better and gives it that "restaurant" flavor.

The first time I made this dinner my six-year-old retorted that this was the very best pasta she's ever had. I let her skip bathtime.

:-)

enjoy!!

lots of love --- xxoo steph