Kitchen Chemist - Crock Pot Cream Cheese Chicken

More snowy days = more Crock Pot cooking! Yesterday I made Crock Pot Cream Cheese Chicken and of course, *tweaked it according to what I had on hand...

Here is the original recipe with my changes in *red:

Ingredients:

3 lbs chicken pieces
1 (2/3 ounce) package Italian salad dressing mix *I used a mixture of Italian seasonings including basil, rosemary, oregano & thyme, plus fresh cracked black pepper & sea salt, and garlic salt
4 tablespoons melted butter (divided)
1 small onion, chopped
1 garlic clove, chopped
1 (10 1/2 ounce) can cream of chicken soup *To replace this and the chicken broth, I mixed sour scream, water and mushrooms (5 large white mushrooms, diced, which I sauteed with the onions & garlic as in the recipe), and it was a great creamy mixture with great flavor!
1/2 cup chicken broth *See above
8 ounces cream cheese *I used chive flavored cream cheese

Directions:
1. Place chicken pieces in crock pot and sprinkle Italian seasoning over chicken. *I also sprinkled grated parmesan cheese on the chicken. Sprinkle with 2 tablespoons melted butter.
2. Cook on low for 4-6 hours.
3. Melt 2 tablespoons butter in a sauce pan and saute *mushrooms, onion and garlic. Add Cream of Chicken Soup, cream cheese, and chicken broth *or mixture of sour cream & water instead of soup & broth. Stir until smooth.
4. Add this mixture to crock pot and cook on low for an additional hour.

The chicken became so tender it could be shredded easily with a fork. I served it over brown instant rice with steamed greens beans (tossed in lemon juice & butter) on the side.

I also whipped up some Snow Ice Cream for dessert out of curiosity, and mixed some mixed berry compote in it for extra flavor (I'm told you can mix in jam and other things to flavor it as well). I tried a couple bites and it was very good, but my husband told me not to eat anymore because he didn't trust it.  Thank goodness we had ice cream in the freezer! :)

Happy Cooking!

Emily