Submitted by KIMMYKIM3883

I love this, I use low fat cream cheese but you could use fat free.

Submitted by RAWKNRUN

A delicious dish to use leftover cooked chicken breast--makes the prep time even shorter.

Submitted by {AMYAMY}

My family calls this the other version of chicken and dumplins. They seem to can not get enough of this.

Submitted by ANITSA1

Very easy to make!

Submitted by TANGY613

I threw this together from what I had in my pantry at the time. With proper planning, I'd use fat-free soup and sour cream. It is delicious as-is, but fat could certainly stand to be cut.

You can put the chicken into the slow cooker while still frozen, so prep time is virtually non-existent! A great choice to throw in before bed for lunch at work or in the morning for that night's dinner.

This recipe calls for two pounds of chicken, also because it was what I had available (three large breasts), but would make a great meal with just one pound, too.

I served this along with brown rice and black beans. Tasty!

Submitted by BLUEKITTEN

This was an experiment that turned out delicious.

Submitted by DANCEMOM

Just to clarify for the questions below:
First, YES the cream cheese is figured into the totals...if you use FULL FAT cream cheese, the fat content will be considerably higher. But low fat cream cheese really takes the fat down.

Second, I haven't ever tried it with regular Italian dressing...let me know how it turns out!

Third, I HIGHLY recommend using the low setting for cooking...it allows the juices from the chicken to really seep into the dressing.

Submitted by ORANGECOWCAT

Cooked in the crock pot all day makes these chops very tender.

Submitted by SHERRIESTEELE

Tasty and Nutritious

Submitted by FLYAWAYFREE

New Orleans-style Chicken, shredded chicken thighs in a lightly sweet sauce. Delicious served over brown rice. Kids love it, too.

Submitted by SUNSHYNE71

Submitted by REGNETS03

Submitted by POLLYHIDALGO