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.
Welcome to Home Ec @ Home
Hi, I'm Faith, a former Family and Consumer Science teacher turned work at home Mom blogger. I love God, my family, and food. You can usually find me in the kitchen preparing family friendly, homemade recipes and taking lots of pictures.
This website uses marketing and tracking technologies. Opting out of this will opt you out of all cookies, except for those needed to run the website. Note that some products may not work as well without tracking cookies.Opt Out of Cookies
Most Popular Posts
Crispy Salt & Pepper Beef
Bacon, Mushroom, and Spinach Quiche