Patty Anne’s Crock Pot Italian Chicken, Low Fat and Delicious

Patty's chicken

This is a great “comfort food” recipe for the upcoming cool weather.  Here is the recipe as I have it recorded from a friend:

Crock Pot Italian Chicken

16 oz frozen boneless chicken breasts (I used a little more than a pound)?

8 oz light cream cheese (I used fat free, it tasted fine with all the other ingredients)?

1 serving Dry Italian Packet

1/8 cup Country Crock Margarine or other brand

1 can of 98% FF Cream of Chicken soup 8 oz no-yolk egg noodles (or high fiber pasta)

** I doubled this recipe and we had a lot leftover for repeat meals and lunches.  The chicken was so tender, we ate it warmed up for lunch, too.

(This makes a mild tasting meal, to spice it up a little add 1/3 cup of dijon mustard when you add the cream cheese and soup mix)


Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours. (don’t worry – it’s fine this way, and the butter browns the chicken so nicely!)

Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.

Cook noodles; drain. Add to crock pot mixture and serve.

Servings: 6, point value 7 (less if you use fat free cream cheese, it is 5)?

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