Fall is upon us, my friends.  For most of us, this means boots, sweaters, and pumpkin spice lattes.  For this busy mom, it means busting out the Crock Pot to cook meals when I would rather be doing something else.  Which, as it turns out, is quite often.  I found the original recipe for this meal on Pinterest here, but since it appears the Italian dressing mix it calls for has not yet made it to Mexico, I was forced to improvise.  Thus, a new recipe has been born.  By all means, however, feel free to follow the original!

What You Need:

2-4 frozen boneless skinless Chicken Breasts
1 pkg. (8 oz.) Cream Cheese
1 regular size can Cream of Chicken soup
1 pkg. Lipton’s Onion Soup Mix
2 cups White Rice

What You Do:

1.  Stir the cream cheese, cream of chicken, and Onion Mix together in the Crock Pot.  The cream cheese can be a little difficult, but don’t worry, it will melt eventually!

2.  Put the frozen chicken in and cover with the mixture.  It can be a little tricky at first, but if you check on it a little later, it’s more soupy and easy to stir.

3.  Cook on high 4-6 hours or until the chicken is cooked and fall-apart-tender.  I actually ended up slightly burning mine so I put it on Low for the last hour or so and it was perfect!

 

What You’ll Get:

This was enough for my husband and I to be completely stuffed!  If you’re feeding more people, I would add more chicken breast, but the sauce could still be enough to go around.

 

When you’re ready to eat just whip up a little rice to have as a bed for the chicken mixture, and then add your favorite vegetable or fruit to complete the meal.  I had some leftover cucumbers and vinegar so I paired it with that!

Let me know if you try it!

XO,

A