Today was another recipe day.  There are sure enough of them! :)  Enough that I have "boards" for breakfast, desserts, entrees, salads, and sides.  Not to mention cakes, cupcakes, and cake pops!

And a LOT of those are recipes for the crock pot.  LOVE my crock pot even more now!

Ingredients:
4-6 frozen chicken breasts
1 can cream of chicken soup
1 8oz package cream cheese
3/4 cup sour cream
1/2 cup water
rice or pasta

Soften cream cheese to room temp prior to making.

Place cream cheese, soup, sour cream, water into crock pot and heat on low for 30 minutes.  Mix well.  Add in chicken breasts (I used 5 small ones).  Cook on low 6-8 hours, then on high 2 hours.  I added in baby carrots before turning it to high and they turned out wonderfully.  Near the end, cook rice or pasta (I used whole wheat rigatoni).  When done, shred chicken and ladle on top.

Olivia, Liam, and I LOVED it!  Not a hit with Braeden, but hey, three out of four isn't too shabby!
Happy cooking!


Original recipe found HERE.