I made this recipe over the weekend with a few substitutions, served it over minute-made rice, and my boyfriend and I loved it (made for great leftovers!):
1. I cut 3 large chicken breasts in half and coated them with olive oil instead of butter. I only used 1/2 the italian dressing packet (to try and cut out the sodium).
2. I cooked the breasts on high for about an hour and a half, and they were cooking pretty fast in my crockpot so I turned it to low for the remainder (still adding the mixture at the end of hour 3 for 1 hr).
3. I used a few dashes of onion powder instead of onions and I added a medley of frozen veggies to my broth/cheese/soup mixture for some color.
Tip: I didn't realize how much juice was in the bottom of the crockpot from the chicken so I had used a little more chicken broth than I probably needed to when making the mixture that you pour over them, it didn't hurt it, but it was a little thinner than I would have liked.
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I made this recipe over the weekend with a few substitutions, served it over minute-made rice,...