A Yummy Crock Pot Chicken Recipe

I told y’all I had an awesome chicken recipe to share. It’s easy, yummy, creamy, “comfort foody” AND healthy! What’s not to love?! Oh, and it’s a Crock-Pot recipe too….score!

Several years ago a friend of mine gave me a recipe for “Fall Apart Chicken.” I’ve always loved the recipe, but I put it on my “do not cook” list when I banned all my recipes with Cream of Whatever soup in them. 🙂 So, the other day I decided to go on a crusade to healthify it! It turned out awesome and tastes every bit as good as the original recipe!

So, if you’re looking for an easy, yummy, healthy, warm and tasty dinner recipe, here ya go…..

Crock-Pot Fall Apart Chicken
(makes 10 servings)

2 pounds boneless, skinless chicken breasts
2 cans Cream of Chicken soup (or use my Cream of Chicken Soup Substitute Recipe)
1 (8 oz.) package lite cream cheese (Neufchâtel cheese)
1 (0.7 oz) envelope dry Italian dressing mix

1. I made 2x my Cream of Chicken Soup Substitute recipe (click here for the recipe)
2. To the saucepan of Cream of Chicken Soup substitute, add cream cheese and dry Italian dressing.

3. Over medium heat, stir everything together until cheese is melted and combined.

4. Put chicken into Crock-Pot (can still be frozen if you like!)
5. Pour sauce on top of chicken and cook on low for at least 6 hours (better if you let it cook all day!)
Note: I have not had as good of results cooking this on high for some reason. Cooking on low heat is recommended.

I have a large Crock-Pot, but my smaller 3 quart Crock-Pot worked perfectly for this.