Crock Pot Cream Cheese Chicken |
| Name: |
Angelina Glass |
| Base: |
Fort Hood |
| Recipe: |
3 lb. chicken pieces
1 pkg. Italian salad dressing mix
4 TB melted butter, divided
1 small onion, chopped
1 clove garlic, chopped
1 can cream of chicken soup, undiluted
1 pkg. 8 oz.) cream cheese, cubed
1/2 cup chicken broth
Place chicken pieces in crock pot and sprinkle Italian salad dressing mix
over the chicken.
Drizzle 2 tablespoons of melted butter over chicken.
Cover and cook on LOW heat setting for 6 hours.
Melt 2 tablespoons butter in a saucepan and saute onion and garlic. Add the
cream of chicken soup, cream cheese, and chicken broth. Stir until smooth.
Add
this mixture to the crock pot, and cook on low for an additional 1-1/2 to 2
hours.
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