1 1/2 pounds boneless skinless chicken breasts
1/2 cups water
8 ounces reduced fat cream cheese
12 ounces frozen broccoli
10 3/4 ounces cream of chicken soup
1 package Italian salad dressing mix
Salt & pepper to taste
Place chicken in the bottom of your slow cooker.
Combine Italian dressing and water. Pour over chicken. Cook on LOW for 8 hours, or HIGH for 4 hours (until chicken is cooked through).
Remove chicken from the slow cooker and shred. Leave the liquid stock in the slow cooker.
Mix together soup and cream cheese. Pour cream cheese mixture into the slow cooker and mix with the chicken stock. Stir broccoli into the slow cooker mixture. Add chicken back to the slow cooker and mix well.
Turn the slow cooker on HIGH and cook until heated through (about 30 minutes).
Combine the cream cheese, butter, corn, and tomatoes with green chile peppers in a slow cooker. Set the slow cooker to Low. Cook until the cream cheese and butter melt completely, about 1 hour.
Mix all ingredients in slow cooker and let sit on low heat, stirring occasionally, until well combined. Keep dip on the warm or low setting while serving.
3 (11 oz) cans of corn with red and green peppers, drained
10 oz. can of RO*TEL Orginal diced tomatoes and green chilies, drained
8 oz. package of cream cheese, softened and diced
½ cup Mexican shredded cheese
¼ cup diced green onions
½ tsp. minced garlic
½ tsp. chili powder
In a slow cooker, mix together the corn, RO*TEL, cream cheese, shredded cheese, green onions, garlic and
Cook on high for an hour or on low for a few hours