Thank you for the great and easy recipe! I had a somewhat interesting experience with it...my wife and I both work long hours and so I knew the 5 hour cook time was going to be an issue...so I experimented. I put the chicken breasts in the slow cooker frozen, added the butter and Italian dressing mix, and put the cooker on low. I returned home 9 hours later to find my chicken breasts cooked "well done" but not burnt, but they were surrounded by burnt crust. After sampling a bite to test palatability, I decided to roll with it and transferred them to a saucepan where I shredded them and added the cream cheese and cream of chicken soup. I ended up with a nice shredded chicken dip :). Still improvising, I added the juice of a lemon (I prefer a lot of "tang" in this dish), a can of cream of mushroom and 2 soup cans of water. This gave it the consistency I enjoy...will do it again when I can return in the 5 hour time frame and I think I will add the cream of mushroom, lemon juice and maybe even some sliced mushrooms. Thanks again!
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Thank you for the great and easy recipe! I had a somewhat interesting experience with it...my...