4 pounds chicken thighs without skin
2 tablespoons butter or margarine, melted
1/2 teaspoon black pepper
1/2 teaspoon salt
1 ounce Italian salad dressing mix
1 large onion, chopped
2 tablespoons chicken broth
1 can condensed cream of chicken soup
8 ounces cream cheese, cubed
1/2 cup chicken broth
2 cloves garlic, minced
Brush chicken with butter and layer in crock pot, sprinkling dry Italian
seasoning mix over each layer. Cover and cook on LOW for 6 to 7 hours.
About 45 minutes before done, brown the onion in the 2 tablespoons chicken
broth and then add the cream cheese, soup, salt and pepper and 1/2 cup chicken
broth to the saucepan. Add the minced garlic and stir all ingredients until
smooth. Pour sauce mixture over chicken in crock pot and cook an additional
30 to 45 minutes.
Remove chicken to platter and stir sauce before putting into gravy bowl.
