Crock Pot Creamy Chicken

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.