Reviewed: Jun. 9, 2008

This recipe is one of our favorites! We've shared it with several families & it's now a favorite for them too. If you manage to have any leftovers, they are great in a tortilla, like a wrap. Couldn't be easier or more delicious-thanks!!

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darcbee

Cooking Level: Intermediate

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Reviewed: May 28, 2008

I did not care for this recipe at all! Extremely dry and bland. I only changed it by halving the cream cheese as others suggested. I'm going to try to save the leftovers by making soup out of it.

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Leslie

Cooking Level: Expert

Home Town: Laconia, New Hampshire, USA

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Reviewed: May 28, 2008

This was very strange. Really didn't go over well. Too Tangy!

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Missy

Cooking Level: Intermediate

Home Town: Conestoga, Pennsylvania, USA

Living In: Pequea, Pennsylvania, USA

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Reviewed: May 20, 2008

A tasty crock pot recipe. I used a couple teaspoons of italian seasoning instead of the listed herbs. Also used only 4 oz of cream cheese and it was definitely rich enough. Added some seasoned salt but think I would leave it out next time as I always forget how salty the salad dressing and soup are. Added a can of mushrooms.

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Lori E.

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Reviewed: May 9, 2008

This was not good. Edible, but not good.

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JENTEGGE

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Reviewed: May 8, 2008

I doubled the spices. I also added a medium onion, chopped small to the first step with the chicken and Italian dressing. During the last step, I added a package of frozen, broccoli florets. It was quite good.

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CanAmMom

Cooking Level: Expert

Living In: Penticton, British Columbia, Canada

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Reviewed: Apr. 22, 2008

Everyone really enjoyed this recipe when I made it. Definitely would make it again!

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LEANNE

Cooking Level: Expert

Living In: Merritt Island, Florida, USA

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Reviewed: Apr. 21, 2008

Our family really enjoyed this recipe. I put all the ingredients in the slow cooker before leaving for work and set it on low. When I returned from work the sauce was very watery so I added another can of cream soup and a little processed cheese spread to thicken the sauce. Next time I may add less chicken broth or italian dressing to make the sauce thicker. We put the chicken and sauce over thin spaghetti noodles and loved it. We will definately make this again.

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cookin4health

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Reviewed: Apr. 17, 2008

i make this meal all the time. it is mine and my boyfriends favorite slow cooker recipe. i followed other reviews and mix the cream cheese/soup mixture w/ a mixer to get it creamy before adding to chicken. we serve it over rice : )

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tiffany

Cooking Level: Intermediate

Home Town: West Valley City, Utah, USA

Living In: Centennial, Colorado, USA

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Reviewed: Apr. 8, 2008

This one is a "keeper"! The only thing I had to do different from the recipe was that I had to use cream of chicken and mushroom soup instead of the plain cream of chicken because I was out of that. Personally, I can't imagine modifying the recipe any more than that though because it is DELICIOUS!

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Elizabeth Hanks

Cooking Level: Intermediate

Living In: Lexington, South Carolina, USA

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Reviewed: Apr. 7, 2008

I was skeptical about this one, but went ahead and made it since I had everything on hand and was so easy. It was excellent. It doesn't really need a whole package of cream cheese, I will use less next time. This was a good one, though.

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emmae

Cooking Level: Intermediate

Living In: Overland Park, Kansas, USA

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Reviewed: Apr. 2, 2008

I love this stuff! I used all fat free or reduced fat ingredients and it was still wonderful! I even mixed in some of the juices drained to make it a little thinner. We tried it over yolk free noodles and reduced fat buttermilk biscuits. We liked it both ways. I just had leftovers for lunch and still yummy!This will definitely be a repeat in our home!

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Jodell Roberts

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Reviewed: Mar. 31, 2008

This is one of our Family Favorites. I like using the Good Season's Italian Vinaigrette with EVOO. Then when it is time to add the cream cheese mixture, I shred the chicken and add 1 cup of prepared white rice. We put it on hamburger buns. It is also great for a potluck.

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Betsy

Cooking Level: Intermediate

Home Town: Santa Rosa, California, USA

Living In: Farmington, Minnesota, USA

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Reviewed: Mar. 31, 2008

Another family fav. :) I double everything added after the chicken is shredded. We like it served over basmati rice. Yum!

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mary

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Reviewed: Mar. 24, 2008

Very Good! My husband loved it!

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cindycarr388

Cooking Level: Intermediate

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Reviewed: Mar. 21, 2008

Sorry, but we didn't care for this one. The cream cheese seemed too over-powering. Maybe using less would make it better. Thanks for sharing.

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Mamma's Trying

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

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Reviewed: Mar. 18, 2008

I made this last night for the second time. I cooked the chicken just as written. After about 6 hours, I took the still hot chicken from the crock pot one at a time and shreded them with 2 forks as written in the recipe. They fall apart so easily, shredding chicken is not usually this quick. Then I mixed all the other ingredients in a pyrex bowl and zapped them in the microwave for a minute or two so I could stir them up really good. It really made a difference. I served this on top of noodles and I sauted some mushroom to put on top. Turned out great.

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Ria

Cooking Level: Intermediate

Home Town: Gresham, Oregon, USA

Living In: Miamisburg, Ohio, USA

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Reviewed: Mar. 17, 2008

This recipe was very easy and tastes good but is way too rich for me. Anyone who likes white sauces on their pasta will love it! ***Next day comment: I figured out the key is to only add a little of the sauce to the pasta. Don't over do it, a little goes a long way! Its perfect and tones down the richness.

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LORRIE_T

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Reviewed: Mar. 13, 2008

This was very good. I only made a few changes. I cooked the chicken and italian dressing together for 2 hours on low, then added the rest of the ingredients and let it cook on low for 4 more hours, and served over rice.

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Angela Redd

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Sandy, Utah, USA

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Reviewed: Mar. 4, 2008

My husband and I both liked the recipe. We feel it would be a good party/buffet dish. We also plan on adding a vegetable mix like peas and carrots in it the last hour with the other ingredients. If you use frozen, I would suggest running warm water of vegetables first to thaw before adding to crock pot. I made brown rice on the side to go with it.

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