Zesty Cream Cheese Chicken

3 Tbsp. Butter
1/2 c. water
2 Boneless skinless chicken breasts
1 pkg. zesty Italian salad dressing (dry mix)
1 - 8oz. pkg. cream cheese, softened
1 can Cream of Chicken Soup

In a 4 qt. crock pot add butter, water, chicken, and package of dry Italian dressing mix. Cook in crock pot on low for 4-6 hours. When chicken is cooked, take out chicken and shred or cut into cubes. Add cream cheese and soup to liquid in crock pot, and mix till smooth. If it seems too thick, add a little milk. Add chicken back to crock pot and let it sit for at least 15 minutes to warm back up. Serve over rice.

*If I add 3 chicken breasts and an extra can of soup, this meal will last us for 2 nights.


Submitter: Kristi Bradshaw

Crock Pot Teriyaki Chicken

12 Boneless skinless chicken thighs (about 3 pounds)
3/4 c. sugar
3/4 c. soy sauce
6 Tbsp. cider vinegar
3/4 tsp. ground ginger
3/4 tsp. minced garlic
1/4 tsp. pepper
4 1/2 tsp. corn starch
4 1/2 tsp. cold water

Place chicken in a 4 qt. slow cooker. In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic and pepper. Pour over chicken. Cover and cook on low for 4-5 hours, or until chicken is tender. Remove chicken to a serving platter; keep warm. Skim fat from cooking liquid. Place liquid in a saucepan and bring to a boil. Combine corn starch and water until smooth. Gradually stir into liquid and stir until sauce is thickened. Serve with chicken and rice.

* I think this serves a bigger group of people. It's been a while since I have made this, but I think I have always halved the recipe.

Got recipe from this site: http://lakelurecottagekitchen.blogspot.com

Submitter: Kristi Bradshaw