Creamy, Cheesy, Italian Chicken Breasts

  • 4 - 6 bonless, skinless chicken breasts (starting with frozen is fine)
    1 cup bottled Italian oil/vinegar style dressing
    1/2 cup sourcream
    1/4 cup grated parmesan (green can stuff is fine)

    Put a thin layer of dressing on the bottom of the crockpot. Add the frozen chicken breasts. Pour remaining dressing over chicken. Cook on low 8 hours. Remove chicken from the crockpot. Add sourcream and parmesan to hot dressing/juices, mix well.

    The sauce can be spooned over chicken and a hot vegetable, such as broccoli, that has been steamed in the microwave for a quick lowcarb meal.