Tangy Chicken Thighs

• 1 envelope Italian salad dressing mix
• 1/2 teaspoon pepper
• 6 boneless skinless chicken thighs (about 1-1/2 pounds)
• 2 tablespoons butter, melted
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1 package (8 ounces) cream cheese, softened and cubed
• 1/4 cup chicken broth
• Hot cooked noodles or rice, optional

1. Combine salad dressing mix and pepper. In a 3-qt. slow cooker, layer half of the chicken, butter, salad dressing mixture, onion and garlic. Repeat layers. Cover and cook on low for 4-5 hours or until chicken is tender. Skim fat.
2. In a small bowl, combine the soup, cream cheese and broth until blended; add to slow cooker. Cover and cook for 45 minutes or until heated through.
3. Remove chicken to a serving platter; stir sauce until smooth. Serve chicken with sauce and noodles or rice if desired.Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165u0b0, stirring occasionally.

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

Taken from www.tasteofhome.com/recipes/tangy-chicken-thighs/ (may not work)