Printer-friendly versionWhat You Need:
- 6 chicken breasts, boneless, skinless, cut in cubes and frozen
- 3 T olive oil
- 1 (1.05 oz) pkg. dry Italian dressing mix
- 1 (11 oz) can cream of celery soup
- 1 (8 oz) pkg. cream cheese, cubed
- 1/4 C chicken broth
- 1 lg. onion, chopped
- 1/2 lb fresh mushrooms, sliced
- 1/4 tsp. garlic, minced
- 1 (10 oz) pkg. frozen broccoli florets
How to Make It:
- Place the olive oil in a bowl.
- Add the cubed chicken and cover completely.
- Place the Italian dressing mix in a zip lock bag.
- Add the chicken and shake to coat well.
- Place the chicken in the crock pot.
- Cover and cook on low 3 1/2 hours.
- After 3 1/2 hours while continue to cook the chicken spray a skillet with non stick cooking spray.
- Place over medium high heat and add the onion and mushrooms.
- Add the cream cheese.
- Stir in the soup and the chicken broth.
- You can also add about 1/4 C of the juice from the crock pot if you like.
- Add the garlic and stir until the mixture becomes smooth.
- You can also add some salt and pepper to taste.
- Pour the mixture over the chicken.
- Cover and continue to cook 1 hour.
Tip: The chicken cooks better and has less of tendency to dry out if frozen when placed in the crock pot. Cube the chicken before freezing to make it easier.