Phil the Crockpot is decked out and ready for the 4th of July with another easy recipe to feed a large group or even just a small family. It's easy to adjust the quantity and you can always freeze the leftovers for up to 6 months.
5 boneless, skinless chicken breasts
8 oz. fat free Italian Salad Dressing
8 oz. low-fat cream cheese
14 oz. chicken broth
1 can cream of chicken soup
1/2 tsp. rosemary
1/2 tsp. thyme
Put chicken in the crockpot and pour Italian dressing over it. Cook on low 8-10 hrs or high 4-5 hrs. Remove chicken from crockpot and shred, discard remaining Italian dressing. Melt cream cheese, broth, soup, and spices in together in saucepan. Mix sauce with chicken in crockpot and cook 1 hour. Spoon onto rolls, top with lettuce, tomatoes, cheese whatever you like.
To freeze: Allow chicken to cool, spoon into ziploc freezer bags and freeze for up to 6 months.
p.s. This recipe is also great served over rice, pasta, or mashed potatoes!
This meal is always a big hit with kids and adults!