Cream Cheese Crockpot Chicken

You can start with frozen chicken breasts without having to adjust cooking time.

4 to 6 chicken breasts
1 (8 ounce) bottle Italian-style dressing (you may use fat free)
1 can cream of chicken soup
1 cup chicken broth
1 (8ounce) package cream cheese
½ tsp dried basil
½ tsp dried thyme
salt and pepper to taste

In a slow cooker, combine the chicken breasts and Italian style dressing. Cook on low for 6 to 8 hours. When chicken is tender, drain most of the dressing and discard. Shred the chicken meat and return to the slow cooker.

Combine the soup, broth, cream cheese, basil, thyme, salt and pepper. Pour mixture over the chicken in the slow cooker and cook for 1 more hour on low.

Serve over pasta or rice.

For Haystacks top with your favorite ingredients, such as: pineapple, bell peppers, onions, tomatoes, bananas, sliced almonds, chinese noodles, chopped apples, etc.

from Helen Macfarlane and her friend Allison Routt