Italian Cream Chicken

This is a recipe I found from a friends food blog, Sweet as P.I.E. She is big into slow cooker recipes, and when she posted this new one, I decided to give it a shot. I adjusted it a tiny bit, and fixed it with regular angel hair pasta. I also made roasted brussel sprouts with this dish, and you can find that recipe here. The best thing about slow cooker recipes--you can put in frozen meat! No defrosting needed!

(all the ingredients--notice the box of slow cooker liners in the back--they are great!)

(the finished product!)

Italian Cream Chicken
as adapted from Sweet as P.I.E.

6 boneless, skinless chicken thighs
2 packets of zesty italian dressing dry mix
1 8oz. package of fat free cream cheese
1 can cream of chicken and mushroom soup

Put the cream cheese, soup, and mixes into a slow cooker. Allow the cream cheese to melt until all can be stirred and mixed together. Add in chicken and cook on low for 6-8 hours. Use a fork to shred chicken. Serve over pasta.