This recipe gets its name from the first time it was served at BYU....My friend, Erin, put a post-it note next to the crock pot that said 'please stir me,' (hoping people would stir throughout the day), and the name stuck.
Ingredients:
2 cans cream of chicken soup
2-3 boneless skinless chicken breasts
(OR 4-6 boneless skinless chicken thighs)
1 packet dry italian dressing mix
Rice--whichever kinds makes you happy
Directions
1. Dump the cream of chicken, chicken, and powdered dressing mix into the crock pot...Chicken can be put in frozen or thawed--it doesn't make a difference. I always put it in hard as a rock.
2. Cook on LOW all day (5-7 hours) OR on HIGH for 3-4 hours.
3. Inside the crock pot, shred all of the chicken in the sauce...it should break apart very easily.
4. Serve over cooked rice.
Serves
4-6, depending on the variety of side dishes... =)
Prep time
10-15 minutes prep, 3-7 hours in the crock pot
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3 comments:
We LOVE this recipe in my family. I am going to adopt your name for it.
Try adding 4-6 oz. cream cheese to the crockpot. It is really really good.
We also add FROZEN chicken, and it works just great and is oh-so-easy! (and somehow touching frozen chicken is less yucky.)
I made this for dinner today and, because I have so much faith in you guys and your opinions, took it to a lady for dinner as well. Big hit! I did add the cream cheese (when in doubt, I always add cream cheese) and it was fantastic. Yum yum yum.
I agree. Cream cheese makes everything better. Seriously. Consider cream cheese added to my recipe. !!!
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