I often find that chicken in the crock pot can become too dry, but was quite pleased with the texture and flavor of this dish. I used chicken thighs because they have more fat than chicken breasts in an effort to achieve moist and flavorful meat. We really enjoyed this meal which is perfect for busy weeknights.
1 1/2 to 2 lbs. Boneless skinless chicken thighs*
16 oz. bottle Italian dressing (whatever variety you prefer)
8 oz. sour cream
Put chicken in the slow cooker, pour dressing over. Cook on high for 4-6 hours. During the last hour, stir in the sour cream. Serve over your favorite pasta, pouring extra sauce over the noodles.
*I use frozen chicken thighs and they cook up nicely in the crock pot.
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Hi, I'm Faith, a former Family and Consumer Science (Home Economics) Teacher turned work at home Mom, bringing you family friendly, homemade recipes and homemaking tips to simplify your life. Join me on my homemaking and mothering journey.
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