Crock Pot Creamy Greek Chicken
recipe and photos submitted by Dawn Pitner Davis
Ingredients
3 lbs skinless boneless chicken breasts
12 oz Greek Vinaigrette Salad Dressing (I used
Wishbone)
8 oz Chives and Onion Cream Cheese (I used
Philadelphia brand)
6 oz crumbled Feta cheese (I used Athenos)
¼ cup Kalamata olives (mine were already halved,
so
if you buy whole I would cut them as you like)
Instructions
Place chicken breasts in crock pot and pour
vinaigrette over them. Cook on Low 5 hours.
Shred chicken (either in the pot or you can remove it
and place it back in). Add Cream Cheese, feta
cheese
and Kalamata olives. Stir well and cook on low 1
hour. Stir again and serve hot. I served mine with
pasta.
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