Servings: 8

Weight Watcher Smart Points: 19

Preparation Time: 10 Minutes

Cooking Time: 0 Minutes

Ready In: 10 Minutes


  • 1 Stick Butter, Cut into 1 inch Cubes
  • 8 Ounces of Cream Cheese Cut into 1 inch Cubes
  • 1 Can of Cream of Chicken Soup
  • 3 Pounds Boneless Skinless Breasts
  • 1 Teaspoon of Garlic
  • 1 Package Dry Italian Salad Dressing
  • ¼th Cup of Shredded Yellow Onion
  • Rice (will not go into Crock-Pot) 2-3 cups.


  1. Grease crock-pot (I use liners!)I put a little bit of the soup at the bottom first.Lay down the chicken.Then in a bowl mix the italian dressing, garlic, onion and the rest of the soup and spread over the chicken.Then put the cubes of cream cheese and butter around the chicken.Cook for 6 hours.Right before the 6 hours is up, cook the rice (depending on whether you cook a long grain rice or minute rice).I found I had to then pull out the chicken, and pour the sauce into a mixing bowl and whisk it for a few minutes to get the sauce to even out real well.Serve the sauce and chicken over the rice.

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