[ForMyYeti]

Creamy Italian Chicken

Fat Free cream cheese, 1 block (8oz)
1 can of cream of chicken soup, 98% Fat Free
1 package Good Seasons Italian Dressing mix
1/2 cup water
6 boneless, skinless chicken breasts

Directions

Spray crockpot with nonstick spray. Place chicken in crockpot, mix italian dressing mix and water, pour over chicken. Cut cream cheese into cubes, spread out over chicken. Pour can of soup over all. Cover, cook on low 6-8hrs, or low 4-6hrs.

Calories: 313.9
Total Fat: 3.5 g
Cholesterol: 125.0 mg
Sodium: 718.2 mg
Total Carbs: 7.1 g
Dietary Fiber: 0.4 g
Protein: 51.6 g

[ForMyYeti]

Slow Cooker Chicken Stroganoff

Ingredients
• 4 skinless, boneless chicken breast halves - cubed
• 1/8 cup margarine
• 1 (0.7 ounce) package dry Italian-style salad dressing mix
• 1 (8 ounce) package 1/3 fat cream cheese
• 1 (10.75 ounce) can condensed cream of chicken soup, 98% fat free and low sodium

Directions

1. Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
2. Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.

[ForMyYeti]

Basil Chicken

4 whole skinless chicken breasts
1/2 teaspoon pepper
1/2 teaspoon basil
1 can cream of celery soup
1/2 cup sliced green pepper
1/2 cup sliced mushrooms

Place chicken breasts in slow cooker. Sprinkle with pepper and basil. Spread soup on top of chicken. Arrange slices of green pepper and mushrooms on top of soup. Cover and cook on low 6 to 8 hours. 287 calories/serving.

[heather42]

Crockpot Corn Beef & Cabbage - (Serves 4)

Ingredients:
2 pounds of corned beef
2 Tbsps.brown sugar
1/4 cup of water
1 small head cabbage, chopped

Directions:
Remove and toss the "pickling spice" packet, that comes with the corned beef, rinse the meat then coat all over with the brown sugar, placing any extra sugar that falls off in the bottom of a 4 quart crock pot. Pour the water in the bottom of the crock pot, add the meat, cover and cook on low for 8 hours. Add the chopped cabbage and cook for 1 more hour. Let the meat rest a few minutes before slicing. Enjoy!



Courtesy of Janet's Appalachian Kitchen