I already have one recipe for this on the blog, but it was from back when I was trying not to use canned stuff as much and...well...I don't care any more. I might care again in a few years when my lifeblood hasn't been continuously sucked away from me by children in various stages of being formed and raised, but right now? I DON'T CARE. I ate four packages of Ramen Noodles in the past week and no matter how many frozen veggies I add to them, that is still not good. But you know what? I am pregnant and I DON'T CARE. So, anyway, I adding this canned-good laden recipe to the mix because I know that in the next few years there will be many times that I just don't care and I want to throw three things in the crock pot and have it produce me an edible dinner. This is that.
From....Taste of Home...or something. It doesn't matter, everyone and their mother makes a version of this.
| 4 boneless skinless chicken breast halves (4 ounces each) |
| | 1 envelope Italian salad dressing mix |
 | 1/4 cup water |
| 1 package (8 ounces) cream cheese, softened |
| | 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
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| | Fresh oregano leaves, optional
- Place the chicken in a 3-qt. slow cooker. Pour soup, dressing mix and water over chicken. Mix it somewhat. Cover and cook on high for 2.5 hours or until chicken is easily shredded.
- Shred chicken.
- Stir in cream cheese. Cook for...a while...longer. However long you have until either you or someone in your family can't stand it any more and needs food NOW. Serve with pasta or rice. Garnish with oregano if desired. Yield: 4 servings.
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