Crock Pot Italian Chicken

BEST OF THE TASTY CHEAPSKATE

In honor of Labor Day, I'm bringing you a dish--not for a picnic--but for a nice low-labor dinner for a high-labor day. It's great for anything in the world (Sunday dinner, soccer days, lazy days, hot days, cold days, weekdays), including bringing to friends who need a nice meal. 

If you'd like to read the initial post, which I just think is hil-a-ri-ous. Because of course, I'm just hil-a-ri-ous, you can find it HERE. 

Also, if you forget to crock pot it, and still want this, I'd bet you could put it all in a 9x13 inch pan and bake for about 40 minutes, and come out with a win.

Crock Pot Italian Chicken
Serves 6
Prep time: 3-10 minutes
Cook time: 6 hours in crock pot
Cost: $4.85
(chicken: 4.00, cream cheese: I got mine for .50, but a more normal yet still cheap price is a little over a dollar, white sauce: .30, Italian dressing packet: homemade: .05; I don't know how much it is to buy it.)

4 chicken breasts--about 2 lb.
8 oz. package cream cheese
1 can cream of chicken soup (or 2 Tbsp butter, 2 Tbsp flour, 1 C milk, 1 tsp bouillon granules)
1 packet Italian dressing mix (or 2 Tbsp homemade Italian dressing mix)

2 handfuls spinach (optional, but this does make you feel like you're winning at life)

Put chicken in crock pot. Add cream cheese in chunks. Add cream of chicken soup and sprinkle with Italian dressing mix. Cook on low for 6 hours (my chicken was frozen; if yours is thawed, this will take less time) or whenever dinner is [Note: It is possible to overcook this. I mean, it's still good, but your chicken can get a little mushy, so be warned.]. 

If using spinach, toss it in the crock pot, 15 minutes before serving. 

When ready to eat, shred chicken and mix chicken with cream cheese, sauce, and seasoning. Serve over rice or starch of your choice. We had a salad on the side the first day and broccoli the next day. I also thought it would be really good with a few lovely seasonal tomatoes sliced up on the side.

If making a white sauce instead of using cream of chicken soup:

Melt butter in a pot. Whisk in flour and bouillon. Let bubble for 1 minute, stirring constantly. Whisk in milk. Stir until boiling. Reduce heat and simmer until thickened (should take 1-3 minutes).