Slow Cooker Cream Cheese Chicken

2-3 boneless skinless chicken breasts
Salt and pepper (to taste)
2 pkg. dry Ranch or Italian dressing mix (we usually only use one)
1 can cream of chicken soup
8 oz. cream cheese – cut into cubes (I use the 1/3 less fat kind)
½ c. chicken broth

Directions: Brush chicken with butter and sprinkle with salt and pepper. Place in crock pot and sprinkle 1 pkg. dry mix over all. Cover and cook on low for 6-7 hours. About 45 minutes before serving, add soup, second packet of dry dressing mix, cream cheese, and chicken broth. Cook until smooth.
Serve over rice or pasta.

Slow Cooker Creamy Italian Chicken

6 Boneless skinless Chicken Breasts (I used boneless thighs instead)
1/2 cup (one stick) butter (used 1/4 instead)
1 packet dry italian salad dressing mix
1 can cream of (or golden) mushroom soup
1/2 cup white wine (used 1/2 cup of chicken broth instead)
4 oz onion & chive cream cheese (I used a whole 8oz container)
1 pkg of Angel hair pasta

Directions:

Place chicken in crock pot. In a sauce pan melt butter. Stir in dressing mix, soup, cream cheese & chicken broth. Pour over chicken, cook on low for about 5-7 hours.

Serve over cooked pasta.

Easy Fettuccine Alfredo

• 24 ounces dry fettuccini pasta
• 1 cup butter
• 3/4 pint heavy cream
• salt and pepper to taste
• 1 dash garlic salt
• 3/4 cup grated Romano cheese
• 1/2 cup grated Parmesan cheese

DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
2. In a large saucepan, melt butter into cream over low heat. Add salt, pepper and garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce.
3. Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately. This makes A LOT of fettuccine. You might want to cut the recipe in half.