This is an easy recipe and is perfect for the slow cooker.
4-6 boneless, skinless chicken breast halves
1/4 cup melted butter
1 can cream of chicken soup (10 1/2 ounces) (can use reduced sodium)
8 oz. cream cheese, cut into cubes
1/2 cup chicken broth
1 large leek, white part only, sliced
6 small carrots – left whole (can slice if desired)
1/2 cup chopped celery
1 tsp italian herb seasoning
1 clove garlic, minced
Salt and pepper to taste
Place chicken breasts in crockpot
Brush the chicken with the melted butter and sprinkle with salt and pepper. Add herbs and remaining ingredients. Cover and cook on low for 6 to 7 hours.
It can be served over top of egg noodles if desired.
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