Okay, this picture doesn't do this dish justice, so maybe just ignore the photo. This great-tasting recipe is super easy for two reasons:

1. it's made in the CrockPot

2. It has 4 ingredients total

I have Rachael, a friend and fellow mom in the local mom social group that Little Boy and I attend, to thank for inspiring this great dinner. Many thanks, Rachael!

Start with a chicken. Don't be afraid. Embarrassingly, I didn't know how to properly cut up a whole chicken into the 8 principle cuts: 2 thighs, 2 wings, 2 legs, 2 breasts. I turned to Google and found this great video. If you, too, are ill-equipped, no one has to know. Just check out the link and consider yourself educated. If you just aren't sure about dealing with the whole bird, you can always just throw in a few chicken breasts, (you weenie!).

Plop your 8 chicken pieces into the CrockPot and cover it with a bottle of your favorite Italian dressing. If you've got all day to let it cook, cook on low. If you only have 4 hours or so, cook on high.

An hour before dinnertime, pick your bones out (there should just be 6, if you've cut it up right) and throw in a block of cream cheese. I actually used 8 oz. of my homemade goat cheese which easily subs in for ricotta and cream cheese in recipes.

Cook up some rice on the stovetop.

**For perfect rice everytime, make it Mamaw Carroll style:

Bring water, a dab of oil, and a dab of vinegar to a boil (use plenty of water, you'll be draining it off). Add rice, bring back to a boil, then reduce heat to a simmer. Cook for 20 minutes. Drain. Rinse. Drain again. Voila! Perfect rice! Everytime!

Serve chicken mixture atop the rice. Yummmmm!