My first year of marriage, I was like a mad housewife trying out new recipes left and right. I like to cook, but I think I went overboard making these huge, hearty dinners most nights of the week. Eventually, Micah had to tell me to calm down in the kitchen a bit, because I was a) spending too much time there considering it was my first year of grad school and there was a lot on my plate {pun intended} and b) causing him to gain a few pounds with all my cheesy casseroles.
On one of these fanatic cooking nights, I was trying a new crock pot meal in which you slow cook chicken all day and serve it over rice or pasta for dinner. It’s technically considered a chicken stroganoff. I came home from school to my perfectly cooked chicken making our whole apartment smell delicious, but in true Jen fashion, I had crammed too much into my day and didn’t have enough time to cook the noodles before our community group meeting that evening. Micah came home from work and it was time to go. I stood there helpless and frustrated. The chicken smelled so good, but the meal was not complete. I wanted to cook the pasta and take it to go, even if it meant we were late, but Micah vetoed that idea. Instead, he said he would use tortillas chips we already had in our pantry and dip them into the chicken concoction for his dinner. I was horrified. I had cooked this amazing-smelling new recipe and now he was going to dip chips into it instead of eating it as it was supposed to be served. I think a few tears were shed, and I refused to eat chips for dinner. He took a big pile of the chicken dip and chips to go and I stubbornly decided I would eat mine with pasta a few hours later when we returned home.
When we arrived at community group, I stole a few bites of his dip to discover that it was, indeed, as delicious as it smelled, and that it also made a fantastic dip. Let’s just say we’ve made this recipe so many times since that tearful newlywed night, and we’ve never once eaten it with pasta or rice. Micah was right all along, and I will forever humbly dip my chips into the chicken dip.
What you need:
2-3 large chicken breasts
1/8 cup butter
One packet dry Italian dressing mix
One can Cream of Chicken soup
1 package cream cheese (8 oz.)
What you do:
- Put chicken and butter in crock pot. Sprinkle Italian dressing over top.
- Cook on low for approximately 5 hours on low or 3 hours on high. (Add an hour if chicken is frozen.)
- About a half hour before serving, use two forks to shred all the chicken while it remains in crock pot. Add Cream of Chicken Soup and cream cheese, stirring until it’s completely mixed in. Lower crock pot to “warm” setting or even turn it off, and let mixture heat throughout, approximately 20-30 minutes.
- Serve as a dip with tortillas chips.
This makes a great appetizer for a party, but we usually just inhale it as a meal. Micah had a friend over for dinner last week on short notice, and I was a little embarrassed that I was only serving chicken dip, but it had been in the crock pot all afternoon, so a menu change was not an option. I’m pleased to say Micah’s guy friend went back for seconds and thirds. This dip is just that good.
hmmm may have to give this a try! love crock pot chicken. sooo tender