Crockpot Creamy Chicken
2-3 chicken breasts (depending on how many people you're feeding)
1 can of cream of mushroom soup (can use cream of whatever)
1/2 cup of chicken broth
packet of Italian salad dressing mix
2 cloves, minced garlic
8 oz block of cream cheese (to add later)
12 - 16 ounces of pasta
Place chicken breasts in the crockpot. Mix the soup, broth, salad dressing mix and garlic together in a small bowl; pour over chicken. Cook on low for 6-8 hours. Shred the chicken with two large forks, then mix in the cream cheese (I cut the cream cheese into cubes so that it would melt faster). Switch the crockpot to high and cook for another 30 minutes or until the cream cheese is fully melted.
Serve over cooked pasta.
Note: this was more of a casserole consistency than a pasta/sauce consistency. If you want a more liquidy sauce, you can add additional chicken broth or some milk/cream.
Source: Joyful and Grateful
