Ingredients

The following ingredients have 5 Servings
  • 4 medium boneless chicken halves (about 2- 2 1/2 lbs boneless chicken)
  • 2 tablespoons butter (melted)
  • 0.7 envelope envelope Italian Dressing Mix (or 2 tablespoons)
  • 1/2 cup cooking wine (I used Pompeian White Cooking Wine)
  • 8 oz cream cheese
  • 8 to 16 oz wide noodles (cooked)

Instruction

  • Trim the boneless chicken breasts of all fat and or grizzle.
  • Place the chicken in the crock pot in a single layer.
  • Pour the melted butter over the chicken pieces and brush to butter over the top of each chicken piece.
  • Sprinkle the Italian dressing seasoning over the chicken breasts.
  • Pour the white cooking wine over and around the chicken pieces.
  • Cover the crock pot and cook for 2 hours on high or 3 to 4 hours on low.
  • When the chicken is cooked through unwrap the block of cream cheese and place it on the center of the chicken pieces. Recover the crock pot and allow the cream cheese to soften. (see notes)
  • Once softens spread the cream cheese over the chicken pieces. Using 2 forks shred the cooked chicken breasts.
  • Stir to combine.
  • Serve from the crock pot to plate or place the cooked wide egg noodles into a casserole dish and spoon the chicken and cream cheese sauce over the noodles before serving.
  • Make 4 to 6 servings depending on how many adults and children you are feeding.