I serve this dish over homemade egg noodles. The chicken is so tender you will not need a knife...SOoooooGood!
Ingredients
- skinless, boneless chicken breast halves: 6 piece
- butter: 2 Tbsp (melted)
- dry Italian-style salad dressing mix: 1 pack (.7 ounce pack)
- butter: 2 Tbsp
- onion, sliced and separated into rings: 1 piece
- garlic: 3 clove (minced)
- condensed cream of chicken soup: 1 can (10.75 ounce can)
- chicken broth: 0.5 cup
- cream cheese: 1 pack (8 ounce pack, softened)
Metric Conversion
Stages of cooking
-
Place chicken in the slow cooker crock. Top with 2 tablespoons melted butter; sprinkle with Italian dressing mix.
-
Cover, and cook on High for 3 hours.
-
Heat the remaining 2 tablespoons of butter in a large skillet over medium heat. Stir in onion and garlic; cook and stir until onion is soft, about 5 minutes. Mix in the cream of chicken soup, chicken broth, and cream cheese. Pour mixture over the cooked chicken in the slow cooker.
-
Cover, and continue to cook on Low until chicken in fork tender and the sauce has thickened, about 1 additional hour.
