crock pot linguine cream cheese chicken :: recipe contest
 
Prep time
Cook time
Total time
 
Recipe type: Crock-Pot® Chicken
Cuisine: linguine cream cheese chicken
Serves: 4
Ingredients
  • 1 chicken breast per person or 2 chicken tenders per person (frozen or thawed)
  • 1 can cream of mushroom soup
  • 4 oz. ⅓ less fat cream cheese (fat free is too soupy)
  • 4 oz light sour cream
  • ¼ cup red wine vinegar
  • Garlic POWDER and pepper (to taste)
  • Linguine pasta (or whatever pasta you have on hand)
  • 1-2 Tablespoons butter
  • French fried onions (optional)
Instructions
  1. Place frozen or thawed chicken in the crockpot. Sprinkle with garlic powder and pepper. Melt cream cheese in a bowl and mix with a can of cream of mushroom soup. Add ¼ cup red wine vinegar to soup mixture. (Wait on sour cream) Pour soup mixture over chicken in the crock-pot and heat on high for 4+ hours if frozen or low for 4+ hours if thawed. Whenever you chicken looks done, turn down to warm.
  2. When ready to serve, cook pasta as directed and toss with butter. Put chicken on top of pasta. Then add sour cream to the soup mixture in your crockpot and spoon over your chicken. Top with french fried onions (optional).
Notes
Wait to add the sour cream until the end or it will separate. The flavor remains the same, but it gets a bit clumpy. You can use light or full fat sour cream and cream cheese. Non-fat ingredients do make it too thin.
Recipe by the SIMPLE moms at https://www.thesimplemoms.com/linguini-cream-cheese-chicken-slow-cookin-recipe-contest-crock-pot-seasonings-giveaway/