A good friend here in good old SC gave me this slow cooker chicken and veggies recipe, and it is our new favorite! Our kids request it all the time and actually eat it, which is the highest compliment a meal can receive at our house. It also makes great leftovers, so I usually make the full amount so we can enjoy it again later.
This is a make-ahead meal- start it as early in the day as you want. It takes 15-20 minutes to get everything in the slow cooker. 30 minutes before serving, add 3 cups dry rice to rice cooker, cover with 6 cups water and 2 T. chicken bouillon paste (or 6 bouillon cubes).
4-6 chicken breasts, cut into strips
2 8-oz pkgs cream cheese, cubed
2 pkgs dry Italian dressing mix (I make my own with this recipe. Use 4 T. to equal 2 pkgs.)
2 cans cream of chicken soup
1 can cream of mushroom soup
1-2 cans water
16 oz. frozen veggies of choice
Mix chicken, cream cheese, Italian dressing mix, soups, and 1 can water in the crock pot. Cook on low for 6-8 hours, or high for 3-4 hours. Stir once when cheese has melted to help it blend better. When finished cooking, transfer chicken to a plate and shred- mashing with the back of a fork works great. Stir in frozen veggies and add another can of water if mixture seems too thick. Add shredded chicken back to soup mixture and turn off crock pot. Serve over rice.
To cut meal in half, use 2 cans soup and half of a can of water. It took a couple of hours less time to cook on low. I've made it this way twice with good results. Enjoy!
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