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| Tried this Friday night. It's a keeper.
MrsMo’s Crockpot Italian Chicken 4 boneless skinless chicken breasts
Place chicken in bottom of crockpot. Combine salad dressing mix and water. Pour over chicken and cook on low for 3 hours. Mix soup and cream cheese and mushrooms. Pour over chicken and cook one more hour or until chicken is done. Serve over rice or pasta. Several people responded that they had used fat free products with good results. |
Follow-Up Postings:
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| It looks like a good recipe, it would be a nice Sunday night dinner when the kids might (or might not) come over, and would make good leftovers. I'm worried about all the sodium in the Italian dressing mix and cream of chicken soup. I really try to stay away from recipes that use prepared things, it's so hard to control the sodium with them. Guess I'd have to figure out comparable spices and a white sauce to use in the recipe. Fortunately, I can probably find the ingredients of the dressing online. Thanks |
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| I've made something similar, but it didn't contain the cream cheese, which I guess would make it much creamier. I would like the addition I think, & will try this soon. I rarely buy the Italian dressing envelopes, if you are interested here are the spice ingredients I found for replacement: Italian dressing mix 1 1/2 T garlic salt 1 T onion powder 1 T sugar 2 T dried oregano 1 t pepper 1/4 t dried thyme 1 t dried basil 1 T dried parsley 1/4 t celery salt Store in a tightly sealed container. To prepare dressing, whisk together 1/4 white vinegar, 1/2 cup olive oil, 2 tablespoons water or olive juice and 2 tablespoons of the dry mix. I have assumed that the 2 tablespoons of the mix equals a package of the purchased stuff. I've also used garlic powder instead of garlic salt to decrease the salt content, but some dishes I end up adding a bit of salt back to the dish. I've never really compared it to see how close it is, but I like it. |
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