It's SUPER easy and requires you to do not much. That's my kind of thing for today. Today I took the kiddos to see Little Mermaid Jr. The Musical. Who wants to come home and cook? Especially in the unseasonably hot weather. I'm fairly certain it was at least 900 degrees today. Okay, so it was 95. That's still pretty hot for Sacramento in May. So early this morning (11 am. It's Saturday.), I got out my trusty addiction: my crockpot. I threw in my personal favorite: Italian Crockpot Chicken.
Don't let the name fool you, the only Italian thing about it is the Zesty Italian seasoning packet that you add. Now listen, I like organic and fresh and homegrown and unprocessed, but for some of us, that just isn't an economically viable option. For some of us, we don't care that much. For some of us, we are lazy. This is quick and tasty and that's all I really care about. Except fat and calories. This stuff literally has 4 ingredients.
- 4-6 Boneless Skinless Chicken Breasts
- 1-2 cans Cream of Chicken Soup (I use 2 cans Fat Free)
- 8 oz Cream Cheese (I use Greek)
- 1 packet Zesty Italian seasoning (I use Good Seasons)
First off, get out your crockpot. That's a good place to start. I line mine with Reynolds Slow Cooker Liners. These things are AWESOME. I used them for pulled pork once and because of all the stabbing and shredding, holes got poked in it and some juice leaked through. Big whoop. I'd rather wash out a little juice then have to soak and scrub.
Next, you put 4-6 boneless skinless chicken breasts in the bottom of your crockpot. I bought everything at Wal-Mart. I know, I know. Wal-Mart is a terrible corporation, blah, blah, blah. I feed a family of 8 people every night. Suck it. I also shop at Winco when I can. It's kinda far from me. Anyway...
Just like that.
Next up, soften that cream cheese! If you planned ahead, you set it out and it's nice and soft. If you kinda spaced like I did, you pop it in the microwave for 30 seconds or so. I use Greek cream cheese.
It's higher in protein, and lower in fat and calories than the Weight Watchers cream cheese. No joke. Once that cream cheese is soft, put it in a bowl and stir in 2 cans of fat free Cream of Chicken soup, and 1 packet of Zesty Italian seasoning. Like so...
Mix it all together. If there's small clumps of cream cheese, that's fine. They'll melt.
Spoon it over your chicken breasts. Cover them completely.
See that cream cheese clump. It's FINE.
Now, you're going to cook this on low for 6 - 8 hours or on high 3 -4. I've done both. It comes out the same either way. Full of DELICIOUS in your FACEHOLE.
Lemme digress for a moment. Facehole is what I call a mouth. Deal with it.
After your time is up, shred it. I use two forks and pull it apart so there are no big chunks left.
Likea dis...
Then you need to boil some noodles. I'm using bowtie pasta. It was the pasta they used in the picture on the blog where I first found this recipe, so I used it. It works great. Any pasta would.
I need to interrupt my blogging for a moment to let you all know that while my noodles were boiling, I had to pull one of my male dogs off my other male dog as he was trying to have relations with his head. All the while, my 7 year-old was singing "Let it Go". Typical daily life. Back to it.
Normally I make Texas Toast with this, but I found these Savory Garlic Knots on sale. I'll see if we like them. Normally, I buy Great Value Texas Toast.
When your pasta is done, drain it, rinse it, drain it a little more.
Put some on a plate, put some delicious Italian Chicken on top, plop your garlic bread on the side, and experience the wonderful things going on in YOUR facehole..
Yeah, that's right baby. It's THAT good.
I found the original recipe here: http://www.the-girl-who-ate-everything.com/2009/07/crockpot-italian-chicken.html
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