Crock Pot Cream Cheese Chicken
3 lbs chicken pieces
1 (2/3 ounce) package Italian salad dressing mix
4 tablespoons melted butter (divided)
1 small onion, chopped
1 garlic clove, chopped
1 (10 ½ ounce) can cream of chicken soup
8 ounces cream cheese
½ cup chicken broth
Place chicken pieces in crock pot and sprinkle Italian seasoning over chicken. Sprinkle with 2 tablespoons melted butter.
Cook on low for 4-6 hours.
Melt 2 tablespoons butter in saucepan and sauté onion and garlic. Add Cream of Chicken Soup, cream cheese, and chicken broth. Stir until smooth.
Add this mixture to crock pot and cook on low for an additional hour.
I don’t think I had ever sautéed onions and garlic before making this recipe. Can you believe that? I guess I’m an onion late bloomer. And because I’m a late bloomer I also decided to use a lot less than the recipe calls for.
Aside from the amount of onion, I think I only made one other alteration to the recipe. I was reading some of the reviews and a couple people suggested cooking it on high for a shorter amount of time. I’m all for shorter cooking times so I set the crock pot to high for 3.5 hours. The time and temperature changes worked out nicely.
The chicken was moist and the cream cheese mixture was delicious! I cooked up some pasta to go with it and the two together were damn good. The leftovers also get a thumbs up. I may try it over boiled potatoes next time but you better believe I’ll be making it again!
Recipe Source: www.food.com
Photo Source: Me :)