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Slow Cooker Cream Cheese Chicken (10/16/2009)

Slow Cooker Cream Cheese Chicken

6 Frozen, boneless, skinless chicken breasts
¼ cup melted butter or margarine
Salt & Pepper, to taste
2 packets dry Italian Dressing mix
1 can cream of Chicken soup
2 tablespoons butter
1 Red bell pepper, sliced
2-3 green onions, diced
8 ounces Cream Cheese (lite if you'd like), cubed
½ cup chicken broth

Brush chicken with butter and sprinkle with salt and pepper. Place chicken in the slow cooker and sprinkle 1 packet dry Italian dressing mix over all. Cover and cook on low 6-7 hours. About 1 hour before done, in a skillet, melt butter, cook green onion and red bell pepper until tender, about 5-7 minutes, then add to slow cooker. Next, in a medium size pan, mix together soup, the second packet of dry dressing mix, cubed cream cheese and chicken broth. Heat over medium heat until cream cheese is melted and mixture is smooth. Pour over the chicken, cover and cook another 45 minutes.

Serve the chicken with the sauce over pasta (fettuccini would work nice), rice, stuffing or mashed potatoes. Serve with side salad, vegetables and garlic bread.

Serves 6.

This week's recommended wine from Van's Liquor Store in East Dubuque-Tola Rosso or Bianco, 750ml bottle, $4.99 through 10-19-2009.

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