4 boneless chicken breasts
1 envelope dried Italian salad dressing mix
2 tablespoons melted butter
1 small onion, sliced
1 clove garlic, minced
1 can cream of chicken soup
8 ounces cream cheese
1/2 cup chicken broth
Lay chicken in crock pot. Sprinkle with Italian dressing mix. Pour melted butter
over. Sprinkle onion and garlic over all. Cook on LOW for 5-6 hours.
About 45 minutes before serving, remove the chicken and set aside.
Add the cream cheese and soup to crock pot, stirring occasionally until smooth.
While the cream cheese is melting, cut the chicken into bite-size pieces. When
the cream cheese and soup are smooth, add cut-up chicken back to the crock pot.
Thin with chicken broth, if desired. Heat through.
