Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Thursday, February 2, 2017


1 packet (.07-oz) Zesty Italian Salad Dressing Mix
2 cans (10.5-oz each) cream of chicken soup
1 pkg (12-oz) fettuccine noodles
1 1/2 cups butter, melted
4 boneless, skinless chicken breasts
4 oz cream cheese

Melt the butter and stir in the packet of salad dressing mix; stir to combine well.

Place chicken in a crock pot and pour the butter mixture over all. Place lid on cooker and cook on high 4 hours or low for 7 hours.

When chicken is cooked through, remove from crock pot to a plate or cutting board. Using two forks, shred the chicken.

Add the soup and cream cheese to the crock pot and stir until cream cheese is melted and blended. Add the chicken back to the crock pot and cook approximately 20 minutes or until mixture is heated through.

Meanwhile, cook the fettuccine according to the package directions.

To serve, place fettuccine on a plate and top with the chicken mixture.

Yield: 4 servings

Note: This is my version of a recipe from Free Recipe Network.com
The photo is courtesy of the same.

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