Crockpot Italian Chicken

1. place chicken breasts on bottom of crock pot & sprinkle with Italian seasoning.

2. place remaining ingredients into medium bowl, melt in microwave & stir together. Pour on top of chicken.

3. Cook on low for 4 hours (add 2 more hours if chicken breasts were frozen).

4. Serve over pasta of choice.

5. OVEN METHOD: Brown breasts in oil (couple minutes each side) before placing in 13x9 baking dish. Bake uncovered at 350 for 1 hour.

6. OPTION: Can substitute cream of celery for cream of mushroom or Can also substitute 2nd cream of soup for 3/4 cup white wine.

7. OPTION: I prefer to cut the breasts into chunks or shread before serving.

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Nutrient	Quantity
Total fats	249.2027 g
Protein	404.1037 g
Carbohydrates	62.669 g
Energy	4202.4929 kCal
Fatty acids, total saturated 18:3 undifferentiated	2.3632 g
Water	2036.1417 g
Aspartic acid	33.7292 g
Calcium, Ca	460.9988 mg
Fiber, total dietary	7.4363 g
Carotene, beta	43.092 g
Niacin	181.9225 mg
Vitamin A, RAE	1120.3852 g
Arginine	23.3873 g
Riboflavin	1.9731 mg
Fatty acids, total saturated 20:1	1.8144 g
Glutamic acid	55.8101 g
Sodium, Na	5708.7536 mg
Fatty acids, total saturated 16:1 undifferentiated	10.8954 g
Total lipid (fat)	249.2027 g
Manganese, Mn	0.3266 mg
Proline	17.3091 g
Fatty acids, total saturated 16:0	54.9871 g
Fatty acids, total saturated 8:0	0.6328 g
Choline, total	1279.133 mg
Sugars, total	12.8088 g
Serine	13.2268 g
Fatty acids, total saturated 10:0	1.2474 g
Fatty acids, total saturated 18:0	17.3138 g
Fatty acids, total saturated 20:4 undifferentiated	0.9072 g
Vitamin B-6	9.7069 mg
Selenium, Se	307.3093 g
Ash	43.0619 g
Vitamin D	337.9275 IU
Fatty acids, total saturated 18:1 undifferentiated	73.1058 g
Pantothenic acid	14.5875 mg
Phenylalanine	14.8053 g
Copper, Cu	0.7416 mg
Betaine	159.6647 mg
Thiamin	1.1885 mg
Retinol	1115.8492 g
Methionine	10.2149 g
Iron, Fe	16.8444 mg
Carbohydrate, by difference	62.669 g
Phosphorus, P	3448.9118 mg
Folate, total	99.7909 g
Tocopherol, gamma	1.0886 mg
Fatty acids, total saturated 4:0	1.8598 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.1814 g
Alanine	21.5366 g
Cholesterol	1395.063 mg
Valine	18.5066 g
Fatty acids, total saturated 18:2 undifferentiated	33.0035 g
Glycine	22.2805 g
Fatty acids, total saturated 14:0	8.1489 g
Zinc, Zn	16.3038 mg
Isoleucine	19.2868 g
Fatty acids, total saturated 12:0	1.0364 g
Fatty acids, total polyunsaturated	45.2293 g
Leucine	27.8325 g
Vitamin A, IU	5688.4344 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.1814 g
Folate, DFE	99.7909 g
Tryptophan	4.3001 g
Vitamin C, total ascorbic acid	0.7436 mg
Fatty acids, total saturated 6:0	0.5398 g
Tyrosine	12.4103 g
Vitamin B-12	7.0761 g
Vitamin K (phylloquinone)	5.4432 g
Fatty acids, total saturated	94.2107 g
Histidine	11.3398 g
Fatty acids, total monounsaturated	91.2317 g
Threonine	15.7669 g
Folate, food	99.7909 g
Vitamin D (D2 + D3)	8.3915 g
Vitamin D3 (cholecalciferol)	1.134 g
Vitamin E (alpha-tocopherol)	6.6452 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.3629 g
Fatty acids, total trans	1.9051 g
Magnesium, Mg	489.5097 mg
Lysine	31.2979 g
Potassium, K	6167.9125 mg
Cystine	4.9714 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Cream cheese	8 ounces	669.06	7.938	64.8648
Chicken breast	4	3120.7192	0	167.8294
cream chicken soup	1 can	204.4978	27.7373	7.5106
cream celery soup	1 can	208.2159	26.9937	8.9979
italian dressing seasoning	1 packet	0	0	0