4-5 boneless skinless chicken breasts
1/2 bottle white wine
2 Tbls dry Wildtree Italian dressing mix
1 garlic clove, chopped
1, 8 oz pkg low fat cream cheese
Turn crock pot onto high. Place wine, cream cheese and italian dressing mix into crock pot. Melt cream cheese. Cut chicken breasts into 1 inch strips. Place in crock pot and stir. Cook for 2 1/2 – 3 hours, stirring occasionally. Remove from crock pot and allow to cool.
If freezing, place wine, Italian dressing mix, wine and garlic in quart size baggie. In another bag, place cut chicken breasts in a separate baggie. Freeze and then thaw before following above instructions.
Serve over mashed potatoes, rice, noodles, or in a 9X13 dish with a puff pastry shell on top.
Version 2.
4-5 chicken breasts
½ c chicken broth
1 (10 1/2 ounce) can cream of chicken soup
4 tablespoons melted butter
1 (2/3 ounce) package Italian salad dressing mix
1 garlic clove, chopped
8 ounces cream cheese, cubed
Add all ingredients, except cream cheese into crockpot. Cook for 5-6 hours. Pull chicken out and shred. Add cubed cream cheese 30-60 minutes before serving.
Tags: crockpot