--2 cups cream of chicken or mushroom soup
--frozen chicken--enough to feed four adults
--2 T Italian seasoning
--1/2 t celery seed
--1 T onion powder
--1 T sugar
--1/4 t black pepper
--1 t kosher salt
--2 cloves minced garlic
--block of cream cheese (to add later)
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/rice.
***I did with 14 slightly frozen tenderloins and 2 cans creamed soup. We ate with rice. Added cream cheese at 6 ¼ hrs. Yummy yummy yummy!!!***
This recipe comes from an awesome site: The Crockpot Lady. She also has a fabulous book...I've given it as a gift MULTIPLE times!!!