Crockpot Creamy Italian Chicken and Crockpot Cinnamon Carrots

Yes, that's right... It's a 2 crockpot day here in my kitchen.  Because sometimes one just isn't enough!

So, here's what's cooking:

Crockpot Creamy Italian Chicken

Ingredients:

~4-6 boneless, skinless chicken breasts
~1 package Good Seasons Italian Dressing mix
~1/2 cup water
~Fat free cream cheese, 1 (8 oz) block, cubed
~1 can cream of chicken soup, 98% fat free

Directions:

Spray crockpot with nonstick spray.  Place chicken in crockpot, mix Italian dressing mix and water, pour over chicken.  Spread cream cheese cubes out over chicken.  Pour can of soup over all.  Cover.  (I cook this on low for about 4 hours.)

(Giving credit where credit is due, I found this recipe on my SparkRecipes free iPhone/iPod app.  You can find the web version here.)

Crockpot Cinnamon Carrots

Ingredients:

~2 (16 oz) pkg carrots (I used the crinkle cut slices, but you could use baby carrots instead)
~3/4 cup packed brown sugar
~1/4 cup honey
~1/2 cup orange juice
~2 1/2 tablespoons (1/3 stick) butter, melted
~3/4 teaspoon cinnamon

Directions:

Spray crockpot with  nonstick spray.  Add carrots.  Combine in a bowl: brown sugar, honey, OJ, butter, and cinnamon.  Pour mixture over carrots.  Cover and cook on low about 3 hours or so.  (Stir twice during cooking.)  About 20 minutes before serving, transfer carrots (with slotted spoon) to serving dish and cover to keep warm.  Pour liquid from crockpot into a saucepan; boil for several minutes until reduced by half.  Spoon over carrots in serving dish.

(Just a note, this recipe makes a lot, so I froze half of it to use again another time.  You also could prepare just half.)

~nikki