This is a "twist" (if you can call using chicken instead of pork a twist) on a recipe I saw floating around on Pinterest last year. The recipe calls for pork chops and I've made it several times; its really, really tasty (honestly, the gravy is to DIE for...if you like gravy I suppose). I wanted to make it this evening, opened the freezer, and DOH! No pork chops...but I did have chicken! I love these easy "dump them in the Crock Pot and let them cook" recipes. Enjoy!
2 cans Cream of Chicken Soup
1/2 - 3/4 of a packet of Italian Dressing mix
1 lb boneless chicken breasts
1. Mix the soup and dressing mix together in a bowl. I don't use the entire packet of dressing mix because, in my opinion, it makes it too salty.
2. Put a little of the soup mixture in the bottom of your Crock Pot. (I NEVER use mine without those handy Crock Pot liners you can buy in the store!!)
3. Lay your chicken breasts in your cooker and then pour all the soup mixture on top, making sure the chicken is covered.
4. Cook on high for 3-4 hours or low for 6-8 hours. Your cooking time is going to depend on how hot your Crock Pot cooks (mine seems to cook hot) and also on how much time you have until dinner (haha!). Start checking it after 2-3 hours just to see how its doing - you don't want dried out meat.
Serve with mashed potatoes (the gravy is amazing on taters!)!
*I couldn't get a "good" picture of this...I should've used a blue plate!