Crock Pot Creamy Italian Chicken is super simple to make and everyone just loves it! Toss it with some pasta and it’s the most amazing meal!
CROCK POT CREAMY ITALIAN CHICKEN & PASTA
As manytof us are trying hard to get back into our usual routines. And for many of us, that involves that fun balance of working, kids and all the stuff in between. So when I got my hands on the new Gooseberry Patch cookbook, Weeknight Dinners, I thought this could not have come at a better time.
Truthfully, I’m not really a meal planner. I have an idea in my head of what I’d like to make each week but sometimes that changes depending on what we all feel like on a particular day. And that is why I really enjoyed this particular cookbook from Gooseberry Patch. It breaks down the weeknights into themes. Do any of you do this?
Italian Night Wednesday
Comfort Food Thursday
Just for Fun Friday
I think it is a fun way to plan out your week. It is especially fun if your kids help you menu plan. Hand over this cookbook and maybe let each family member pick a day. Or let them all pick Friday’s meal. It’s always good when you get your whole family involved in the food preparation and menu planning. It may be easier to do it all yourself but when trying to get everyone to the supper table (especially as your kids get older), it’s so sweet when they look forward to it because they are involved.
chopped parsley and chopped sun-dried tomatoes (for topping), optional
HOW TO MAKE SLOW COOKER CREAMY ITALIAN CHICKEN AND PASTA:
And water or chicken broth.
CROCK POT CREAMY ITALIAN CHICKEN AND PASTA
- 1-2 pounds boneless, skinless chicken breasts cut into 1-inch cubes
- 1/4 cup water or chicken broth
- 1 packet dry Italian salad dressing mix
- 1/2 cup onion chopped
- 1 clove garlic minced
- 1 10.75 oz can cream of chicken soup
- 1/2 cup chicken broth
- 1 8 oz block cream cheese softened
- 1 16 oz box rotini or penne pasta cooked
- chopped parsley & chopped sun-dried tomatoes for topping (optional)
- Place cubed chicken in slow cooker and sprinkle with water (or chicken broth) and dry Italian salad dressing. Stir.
- Cover and cook on low setting for 4 hours.
- Spray a large saucepan with nonstick cooking spray, saute onion and garlic for a couple of minutes. Add condensed soup, broth and cream cheese to sauce pan.
- Stir until cream cheese is melted and mixture is smooth (you may need to use a whisk to get any lumps out.)
- Add soup mixture to slow cooker; cover and cook on low setting for an additional hour.
- Add cooked pasta to slow cooker just before serving. Mix thoroughly.
- Top with chopped parsley and chopped sun-dried tomatoes (optional)