Slow Cooker Creamy Italian Chicken

Slow Cooker Creamy Italian Chicken

I found this recipe on Sparkpeople.com and made it tonight for dinner. With working full-time again, I am always looking to find more crock pot recipes and we found a winner with this one! It was easy enough that I got it all ready to go this morning, Darrin started the crock pot before he left for work, then when he got home, he finished the rest of it. Dinner was ready within 15 minutes after John and I got home from work!

Next time I think I am going to add some mushrooms in with the chicken to cook all day too!

We will definitely make this one again and again!!!

(all below is as posted on sparkpeople.com)
To clarify so answers to questions:
First, YES the cream cheese is figured into the totals...if you use FULL FAT cream cheese, the fat content will be considerably higher. But low fat cream cheese really takes the fat down.
Second, I haven't ever tried it with regular Italian dressing...let me know how it turns out!
Third, I HIGHLY recommend using the low setting for cooking...it allows the juices from the chicken to really seep into the dressing.

Ingredients
*1.5 lbs boneless, skinless chicken breasts
*1 pkg Good Seasons Italian dressing mix
* 1/4 cup water
* 1 8oz pkg low fat cream cheese
*1 can 98% fat free cream of chicken soup
*3 cups cooked white, long grain rice

Directions
*1. Place chicken in crock pot
*2. Mix together Italian dressing mix and water. Pour over chicken.
*3. Cover and cook on high for 4 hours OR low for 8 hours.
*4. Mix together cream cheese and soup in separate bowl.
*5. Carefully remove chicken from crock pot to plate.
*6. Pour cream cheese/soup mixture into crock pot and mix together with dressing in bottom.
*7. Return chicken to crock pot and mix gently to shred the chicken.
*8. Cook on LOW until heated through.
*Serve with rice or noodles.
**You may add skim or low fat milk in very small quantities to thin the sauce a little. It does not significantly affect the nutritional value if you use up to 2 tablespoons

**Makes 6 servings. Approximately 2/3 cup mixture with 1/2 cup rice.

This recipe can be made with FAT FREE cream cheese and it saves about 6 grams of fat. However, I feel that the dish benefits from the flavor of the low fat over the fat free.