Crock Pot Cream Cheese Chicken

• 4 lbs boneless skinless chicken thighs (*can sub 4-6 breasts if desired or use some of each)
• 2 tablespoons butter, melted
• 1/2 teaspoon pepper
• 1/2 teaspoon salt
• 1 ounce low-sodium italian salad dressing mix
• 1 (10 3/4 ounce) can condensed cream of chicken soup
• 8 ounces cream cheese, cubed
• 1/2 cup chicken broth or 1/2 cup chicken bouillon
• 1 large onion, chopped
• 2 tablespoons chicken broth (to cook onion in)
• 2 cloves minced garlic
• 1 (8 ounce) can sliced mushrooms, drained

1. Brush chicken with butter and layer in crock pot with dry Italian seasoning mix sprinkled on each layer.
2. Cover and cook on low for 6-7 hours.
3. About 45 minutes before done, brown the onion in the chicken broth and then add the cream cheese, soup, salt& pepper and remaining chicken broth to the saucepan.
4. Add the minced garlic and mushrooms, and stir all ingredients until smooth.
5. Pour sauce mixture over chicken in crockpot and cook an additional 30-45 minutes.
6. Remove chicken to platter and stir sauce before putting in gravy bowl or pouring over chicken.

chicken, butter, pepper, salt, italian salad dressing, condensed cream, cream cheese, chicken broth, onion, chicken broth, garlic, mushrooms

Taken from www.food.com/recipe/crock-pot-cream-cheese-chicken-103279 (may not work)