Dale Earnhardt Chicken
Directions
- 1Spray the crock pot thoroughly.
- 2Add about 2 lbs of frozen boneless, skinless chicken breast to the crock pot.
- 3Add one block of cream cheese.
- 4Add one can of cream of chicken soup.
- 5Add one can of chicken broth, or 2 cups of chicken stock/bouillon and water.
- 6Add some fresh whole cloves of garlic; chop or mince if desired.
- 7Season with Italian seasoning, dehydrated minced onion, smoked paprika, garlic powder, onion powder, and a little bit of Kinder's cowboy butter.
- 8Cook on low and slow for 8 hours.
- 9After 8 hours, shred the chicken in place using a spoon, which also stirs the sauce.
- 10Add black pepper (if forgotten earlier).
- 11Add one bag of frozen peas and stir them in; no need to cook the peas as the sauce will thaw them.
Ingredients
- 2 lbs frozen boneless, skinless chicken breast
- 1 block cream cheese
- 1 can cream of chicken soup
- 1 can chicken broth
- 6 cloves fresh whole cloves of garlic
- Italian seasoning
- dehydrated minced onion
- smoked paprika
- garlic powder
- onion powder
- Kinder's cowboy butter
- black pepper
- 1 bag frozen peas
- 1 box bow tie pasta
Equipment
crock potspoon
Tips
- Start with frozen chicken breast in the crock pot as it's cheaper and slow cooking negates the need for more expensive fresh chicken.
- To shred the chicken, simply run a spoon through it in the crock pot; it will shred in place and stir the sauce simultaneously.
- Bow tie pasta is recommended as the best pairing for this dish.
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