My husband originally introduced me to the recipe after he found it on the side of a can of chicken. Just typing “can of chicken” disturbs me, so I set out to make fresh and delicious meal. So forget those cans o’ chicken and head out to your local butcher! Okay, no, you don’t have to get straight from the butcher, but it is my preference.
4-6 chicken breasts (trimmed)
1/2 bottle of Lawry’s Tuscan Sundried Tomato marinade (more if preferred)
2 packages Philadelphia cream cheese, softened
1 cup shredded cheddar
I trim as much fat as possible off of my chicken and place the whole breasts into the crock pot. Pour the marinade over the chicken, cover the crock and set for 8 hours at low. If you are in a hurry, you can set it at high and check at 4 hours. Using a slotted spoon, scoop the chicken out and into a large bowl. The chicken will shred easily with a fork, if you made excess chicken you can freeze the leftover for other meals (also good in salads!). Add your softened cream cheese to the chicken and combine thoroughly. Spread chicken mixture into medium casserole dish and top with shredded cheddar cheese. Bake at 350 for 30 minutes, or until cheese is melted. Serve with crackers.
Marinate chicken in bar-b-que sauce.
Use 5oz bottle of Chohula hotsauce in crockpot, small bottle of ranch dressing to make a buffalo dip.
Use a 24oz jar of salsa and juice from one lime for a salsa chicken dip (excellent when served with “hint of lime” tortilla chips).
Bake with alfredo sauce and serve over pasta.
Add diced vegetables such as peppers.