Slow Cooker Italian Chicken Alfredo

Christmas is just 3 days away!  This time of year is exciting, busy and just plain crazy at times.  I still have a lot to do before the big day comes.  I'm a little behind and today the kids came home early from school to start their holiday vacation.  Plus, my son has a basketball game tonight.  But, with everything going on I'm not stressed about dinner.  Why?  It's already cooking in the crock pot...     
 

Ingredients (printable recipe)

8 (4 ounce) skinless, boneless chicken breast halves (mine were still frozen)

1/2 cup water

2 (.7 ounce) packages dry Italian-style salad dressing mix

1/2 tsp. garlic powder or 2 cloves fresh garlic

2 (8 ounce) packages cream cheese, softened (substitute low-fat if you like)

2 (10.75 ounce) cans condensed cream of chicken soup

 fresh sliced baby bella mushrooms

1 lb. package of angel hair pasta

2 tablespoons chopped fresh parsley or basil

Directions

1. Place frozen chicken breasts in a large crock pot (6 qt.). Combine Italian dressing mix, and water in a small bowl. Pour over chicken; sprinkle with garlic, cover, and cook on high for 4 hours.

2. After 4 hours, whisk softened cream cheese and cream of chicken soup together in a bowl. Pour over chicken; stir in mushrooms. Cover and cook on Low for 1 additional hour.

3. Cook pasta according to directions on box.

4. To serve, spoon chicken and sauce over hot cooked pasta and sprinkle with parsley or basil. 

Adapted from Allrecipes.com

The Results...
The biggest fan of this recipe was my 4 yr. old.  She gave this a solid 5 stars and cleaned her plate (which is unusual for her).  My two older kids both gave this 3 stars.  I thought this was good, but I didn't like the fresh parsley on top.  I think basil would taste better.  My husband and I gave this recipe 3 1/2 to 4 stars.  Dinner tonight was easy and tasty.  Plus, since I doubled the original recipe, I have leftovers for another busy night!