Slow-Cooker Chicken in a Creamy Italian Sauce

Whipped this up for dinner last night and both the husband and kiddo loved it. Plus, it's a slow cooker meal so you know it's easy to boot!


Ingredients:

3- 4 boneless skinless chicken breasts
1 envelope Italian salad dressing mix
1/2 cup water
1/2 package (4 oz.) cream cheese, softened
1 can condensed cream of chicken soup, undiluted
1/3 cup sour cream
Rice or noodles, cooked according to package directions.

Directions:

1. Place the chicken breast halves in a slow cooker.

2. Combine salad dressing mix and water; pour over chicken.

3. Cover and cook on LOW for 3 hours.

4. In a small mixing bowl, whisk together cream cheese and soup until blended.

5. Pour cream cheese mixture over chicken.

6. Cook on LOW for 3 to 4 hours more, until chicken juices run clear.

7. When chicken has 30 minutes of cook time left, stir in sour cream. Allow chicken to finish cooking.
8. Serve Italian Chicken over hot rice or noodles.

Homemade Chicken Noodle Soup

Wow! It's flu season and the flu hit our little family... hard! Coughing, fevers, nausea, chills; you name it, we had it. Thankfully, we are all on the mend now, but I can't tell you how wonderful a bowl full of this simple, tasty soup felt while being so sick.

It's doesn't require all manner of fancy ingredients; I bet you have most, if not all, of this stuff in your kitchen now. Plus, it's low in fat. You just can't go wrong with this simple staple!

So, go enjoy a couple bowls of this savory soup and call me in the morning!

Ingredients:

1 medium onion
Tbsp vegetable oil
8 cups chicken broth
2-3 boneless, skinless chicken breasts
1 bay leaf
1 cup carrots
1 cup celery
2 cups egg noodles
1/2 tsp dried parsley
Salt and pepper to taste


Directions:

1. Chop onion and then saute in the oil in a large soup pot until translucent.
2. Add broth, chicken breasts, and bay leaf to the onions in the pot. Bring to a boil, then reduce heat and simmer until chicken is cooked all the way through and tender (about 45 minutes).
3. Remove chicken from broth and cut into bite-sized pieces.
4. Add celery and carrots to broth and simmer for 5 minutes.
5. Add egg noodles and parsley to broth and simmer an additional 5-7 minutes or just until egg noodles are tender. Don't overcook the egg noodles or they will fall apart.
6. Add chicken to soup and stir to combine and warm through.
7. Salt and pepper to taste.