Thursday, November 20, 2008

Umm Umm Crockpot Italian Chicken

Its cold here in my neck of the woods and I have been craving something hearty and comfort food-ish....... which won't be too bad on my diet. My cuz Lyn gave me this recipe which she found on Spark People.....MAN it is GOOD!!!!! I served it with some brown rice and broccoli and we had a salad with lettuce, cucumbers, bell peppers, grilled asparagus, a little Feta and my FAVORITE dressing Trader Joes Goddess. What a DELISH time, i will serve over the yolkless noodles or some whole wheat pasta. Might add mushrooms to the sauce also. I cooked it on high and it was fine....I used a little more water than suggested also.

So here it is.....Slow Cooker Italian Chicken....EASY to made, yummy to eat.

Just to clarify for the questions below:
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 allows the juices from the chicken to really seep into the dressing.

*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

*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.

Number of Servings: 6

Nutritional Info
Servings Per Recipe: 6
Amount Per Serving
Calories: 327.2
Total Fat: 9.9 g
Cholesterol: 93.6 mg
Sodium: 712.8 mg
Total Carbs: 24.1 g
Dietary Fiber: 0.9 g
Protein: 32.9 g

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