Creamy Italian Crockpot Chicken

Creamy Italian Crockpot Chicken

4 chicken breasts {or 2 large chicken breasts} 
1 stick butter
1 package dry Zesty Italian dressing mix
1 can of cream of chicken soup
1/2 cup water
8oz cream cheese block

• Place 4 filleted chicken breasts or 2 extra large chicken breasts into the crockpot.
• Combine water and Italian dressing mix and stir.  Pour dressing over the chicken.
• Layer chicken soup on top of ingredients.
• Add butter on top.
• Cover and allow to cook on low for 3 hours.  {Every crock pot varies in cooking time}.
• When chicken is no longer pink in the middle, it is ready to be shredded with two forks.  {It will shred lots easier when it's hot}.  Shred the chicken then mix the ingredients.
• Add 8 ounce cream cheese block and cook for another 1-1.5 hours.
• Turn off heat and let stand for a few minutes to allow sauce to thicken a bit.
• Serve over rice with your favorite vegetables! 

{For a little healthier version: feel free to make it without the butter, it will still be good.}


★ Crissy Rose ★

Jambalaya My Way

Jambalaya My Way

1pkg Hillshire Farm Kielbasa Sausage
1 Bell Pepper, chopped {any color}
1 Serrano Pepper, chopped
1 Jalapeño, chopped
1 Medium or Large Onion, chopped
Garlic, minced {as much as you like}
1 8oz can Tomato Sauce {or bigger depending on how much rice you use}
Paprika
Oregano
Thyme leaves {crushed}
Garlic Salt
Onion Salt
1 Cup white rice
Once I got home and got everything put away I chopped up the onion, bell pepper, jalapeno, and serrano pepper. I put them all together in a container and put the garlic in with it. Set it back in the fridge until it was time to get dinner done, that way I don't have to do it later. Once you are ready to start dinner take the sausage out of the package {I usually rinse mine off} and cut it in half.


After cutting it in half I cut the pieces in 1/2 moons. Depending on my mood, sometimes I will leave them whole rounds, or I will take the round and quarter them. It's all up to you on how you want to cut them.


Once your sausage is cut put it in a hot pot, I set it on medium-high. Once the sausage is in I sprinkle on the onion salt, garlic salt, paprika, oreagno, and thyme leaves. {I just sprinkle enough over to do a coat of each one} Mix it around and keep cooking. Then I add the container of goods, {onion, bell pepper, serrano, jalapeno, & garlic}. Cooking till onions are soft and flavor is coming out.


Once that is ready I add 1 cup of rice, no sauce or water yet. Stir the rice in with everything to get it coated with all the seasonings. Cook it for about a minute or two. Then add the tomato sauce. Mix in. Fill the 8oz can about 3/4 of the way full of water and add to the mix. Stir and reduce heat to medium and cover. 


You will have to check back about after 5 minutes or so. Then Voa-la!




I do apologize, I am not good with time. It just eyeball it and know when to go back and look. I will try to update this again when I know exact times. lol




★ Crissy Rose ★

Crockpot Beef Stroganoff

Crockpot Beef Stroganoff

• 2 pounds cubed stew meat
• 2 cans Condensed Golden Mushroom Soup
• 1 largish onion diced
• 2-3-4 tbsp of Worcestershire (this stuff is so awesome I always add more)
• 1/2 water
• 8 oz of cream cheese 
• couple of dashes of Garlic Salt
• couple dashes of Hot Paprika

• In the slow cooker stir in all the ingredients, except the meat AND the Cream Cheese, together. Once combined add the meat and mix together.
• Cook on Low for 8 hours.
• Cut up the cream cheese into cubes just before serving and turn crockpot on high. Stir the cream cheese in until all combined. You might have to put the lid back on and leave for 10 minutes.

Serve over egg noodles {or mashed potatoes}