It's kind of become normal here - another night with less than 4 hours of sleep.
Yikes.  If that's normal, I want to be WAY abnormal!
For some reason, between baby and my body, I'm getting trained for the lack of sleep that comes with having a newborn, I guess.
Because of that, when afternoon/evening rolls around I'm EXHAUSTED.
To the point that I can barely function, much less cook dinner before I take the boys to practice!
Enter my beloved {crockpot}.  I swear I hear angels sing when I lift her lid in the mornings.

I'm slowly going through different crockpot recipes in my Stuff To Eat board.
So far, we've liked everything!
Tonight, we are having Crockpot Italian Chicken that I found on The Girl Who Ate Everything.





4 chicken breasts
1 packet dry Zesty Italian dressing (regular is fine, too)
1 (8oz) package cream cheese, softened (I used low fat)
1-2 cans cream of chicken soup (depending on how cream-cheesy you want it)

Place chicken in crockpot and sprinkle Italian dressing over it.  Combine cream cheese and cream of chicken soup in a small pot over low heat and pour over chicken.  Cook on low for at least 4 hours.  You can leave it in there all day.  Once the chicken is done, you can leave the breasts whole, cube it, or even shred it.  If sauce is too thick, you can thin it to desired consistency with a little milk.  Serve over pasta or rice.



On The Girl Who Ate Everything, Christy says that she knows everyone has this recipe.
Well, I'm super glad she posted it, because I didn't!
I used low fat cream cheese and I shredded the chicken at the end.  I served it with bowtie pasta because the boys think it's cool. :)  Sometimes it's all about pleasing them, right?!
This recipe is very simple, made with ingredients I already had here in my kitchen.
We all loved it and I'm sure this will be something I'll make on a regular basis - especially on 4-hours-of-sleep-days.