This is one of my family’s favorite meals, and is on the menu at least twice a month. It’s a great meal when you have a busy day!


  • Chicken – I use boneless, skinless chicken tenderloins that come flash frozen in a bag, and I use 2 pieces per person – this is plenty for dinner, plus a little bit of leftovers.
  • 1 Cup Italian Salad Dressing  – any kind will do!
  • Seasoning – I use Paula Deen’s House Seasoning (1/2 C salt, 1/4 c each pepper and garlic powder  – yummy on EVERYTHING!)

Put into crockpot, cool on low for 6-8 hours, high for 3-4.

About 30 minutes before serving, remove chicken and shred. Place back into Crockpot and add:

  • one can Cream of Chicken Soup
  • 1 C sour Cream
  • 1 T Dijon Mustard (to taste)

Stir well, let cook another 30 minutes while you make rice (or noodles)

You can also make this without the Dijon, for a yummy Chicken Stroganoff

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  1. I love it! I’m going to have to try that!
    And I keep Paula Deen’s recipe stocked and prepared in my pantry already mixed up! I HEART her. And you have to say her name Paul-uh DAANE if you’re from ’round here.

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