Crockpot Strikes Back

I tried to make this recipe last week, but my crockpot got the jitters and wouldn't perform.  I made it yesterday, when I knew I'd be home to make sure the lil bugger would turn on.  And it did.

The problem with "Zesty Italian Crockpot Chicken" is that it's not really zesty.  It's not bad tasting, by any means.  Andrew loved the sauce.  Maybe add two packets of zesty seasoning?  Maybe just call it Chicken Stroganoff (minus the mushrooms.)  It's tasty enough to make, and easy for a day when you're just going to watch "The Walking Dead" all day and knit your lil heart out.

Zesty Italian Crockpot Chicken (taken from Pinterest)

4 chicken breasts
1 8oz pkg cream cheese (I used reduced fat)
2 cans cream of chicken soup
1 pkg Zesty Italian dressing seasoning (this is in the dressing aisle, near the croutons.  Don't get distracted by the croutons.)

The original Pinterest recipe may have had some directions like "soften and cube the cream cheese and whisk the sauce together."  But I'm lazy, so I just chucked it all in the crockpot.  I started it on high for 1 hour, then turned down to low for another 6 hours. I gave it a stir a couple times while it was cooking.  I think it was done before that.  We just weren't ready to eat. 

What looks like macaroni and cheese but doesn't taste like macaroni and cheese?

I made egg noodles (and some gemelli noodles.  Mixed em up.  Oooh weee we're wild in Clifton!) and peas.  I needed the peas for color.  This meal is a dreadful 70's cookbook photo color.  Post-shot, I hit it with some fresh ground pepper.  

The chicken tastes rotisserie-style and it makes a lot.  Try it, but don't expect the zest.  It's not coming to your party.