Crockpot Monday: Cream Cheese Chicken

Holy crow! My oldest turns 18 this week! I'm not ready for this! Where have the years gone? Yesterday I was visiting him in the NICU and now he's getting ready to graduate and go to college..since I'm going to be all weepy and emotional, how about a nice easy recipe this week?

Cream Cheese Chicken:
Ingredients:

2 cups cream of mushroom soup
3 - 4 pounds chicken breast tenderloins
2 tablespoons Italian seasoning
1/2 teaspoon celery seed
1 tablespoon onion powder
1 tablespoon white granulated sugar
1/4 teaspoon black pepper
1 teaspoon kosher salt
2 cloves minced garlic
1 block of cream cheese (to add later)


Directions:

Put everything except for the cream cheese into the crockpot.
Cook on low for 6 hours, or until the chicken is cooked through and begins to shred. Shred the chicken with two large forks, and mix in the block of cream cheese. Switch the crock to high and cook for another 30 minutes, or until the cream cheese is fully melted.

Serve over pasta.

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