“This would be yummy on top of some kind of pasta, but it is perfectly satisfactory without. I found this recipe at Obesity Help. The recipe was posted by HugginKoala. I have not tried this recipe, but I'm posting it for safe keeping.”
8hrs 15mins

Ingredients Nutrition

  • 2 12 lbs of frozen boneless skinless chicken breasts (40oz)
  • 12 ounces of kc masterpiece garlic herb marinade (1 bottle)
  • 5 pieces light garlic and herb Laughing Cow cheese (or any flavor would work I guess)
  • 20 ounces campbell cream of chicken soup (2 cans)
  • 10 ounces campbell cheddar cheese soup (or you can do 1 can of chicken and 2 cans of cheddar, its up to you)
  • 8 ounces baby carrots
  • 14 cup fresh mild salsa (the kind that must be refridgerated)


  1. Dump all three cans of condensed soup in the crockpot (turn the crockpot on high, for the time being, to warm up the ingredients).
  2. Soften the wedges of Laughing Cow Cheese in the microwave and then mix with them with the soups. Dump entire bottle of the Garlic Herb Marinade with the soup/cheese mixture and blend well.
  3. Put bag of frozen chicken breasts into the mixture make sure all pieces are covered well. Mix in the bag of baby carrots. Spratically put salsa on top (or stir in, whatever works).
  4. Turn the crockpot back down to the low setting and let cook for 8 hours.
  5. At the last hour or two, cut the breasts into smaller pieces so each bite will be that much more flavorful and juicy!

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