Saturday, February 6, 2010

Creamy Red Potatoes and Chicken

As I promised in my last post, in addition to the heavenly Lemon Buttermilk Cake I made one of my families favorite crock pot dinners. I found this recipe a long time ago on the Internet. It was a collection of crock pot recipes. I have no idea now where I found it or where to point you to get the whole recipe book, sorry!




Here is a picture of it bubbling in my crock pot! Doesn't it look yummy!



Here is the recipe:


Creamy Red Potatoes and Chicken

1 1/2 pounds of Red Potatoes - chunked (I quarter or half them depending on the size)

8 oz. Neufchatel Cream Cheese (this is the 1/3 less fat variety)

10 3/4 oz. can of Cream of Potato Soup

1 Envelope Ranch-style Dressing Mix (I used Hidden Valley, not the one for making dip, the one for making salad dressing)

12 ounces Chicken breast without skin - cut into bite size pieces


Place potatoes in the slow cooker (or crock pot). Beat together the cream cheese, soup and salad dressing mix (I never bother with this step, I just add everything put the potatoes into a bowl and mix it up!). Stir in the chicken and spread over the potatoes. Cover and cook on Low 8 hours or until potatoes are tender. Stir once after 5-6 hours (not really necessary if you aren't at home, I've done it with and without stirring doesn't make a difference!). Stir before serving.


There you have it, yummy goodness, quick and easy!


Enjoy!


Mama to One

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