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City of Portland
Cheryll's Celery Leek Crock-Pot Chicken

4 -6 boneless chicken breasts
1 cup approximately chicken broth (can be low sodium)
1 (10 ounce) can98% fat free cream of celery condensed soup
8 ounces softened neufchatel cheese (can be light) or 8 ounces cream cheese (can be light)
0.5 (1 7/8 ounce) packageknorr leek soup mix
3 -4 fresh carrots, sliced or 3 -4 fresh carrots, diced
tastefully simple garlic garlic
fresh ground black pepper
1 pinch ground cayenne pepper (adjust to your taste and may be omitted) or 1 pinch crushed red pepper flakes (adjust to your taste and may be omitted)


Preheat crockpot on high. approximately one even shake of garlic over one side of each piece of chicken. 1 - 2 turns of ground pepper on each piece of chicken. lay seasoned side down in crockpot. lightly sprinkle over top of chicken with garlic and ground pepper. in bowl combine cream cheese, can soup, leek packet, and chicken broth. mix with whisk or combine and smoosh with spatula. add cayenne or crushed pepper. mix. smooth mixture over top of chicken. sprinkle carrots on top. cover and cook on high for 3 1/2 hours. platter chicken. whisk sauce in crockpot scraping in browned sides. pour over chicken or put in gravy boat. sprinkle chicken with fresh or dried parsley for garnish.

Source: www.food.com