Creamy Crock-Pot Chicken
Carolyn Carter
4-6 boneless, skinless chicken breast
1 envelope Italian salad dressing mix
½ cup water ½ pkg cream cheese
1 can cream of mushroom/chicken soup
1 (4oz) can chopped green chilies
1 can of sliced mushrooms
Place chicken in crock-pot, pour water over chicken and sprinkle with dry dressing mix. Cover and cook on low for 3 hours. Stir together cream cheese, soup, mushrooms, and green chilies. Pour mixture over chicken . Cover and cook on low for 45 minutes longer. Shred chicken with 2 forks and stir until creamy. Serve over rice or noodles.
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