The much anticipated recipe for Crock Pot Cream Cheese Chicken!

Hi, it's me again! I posted on FB the other night that I had made this recipe and got several requests for it. Unfortunately I didn't take photos to properly blog, but for now I'll post the recipe and then add in photos after I make it again.
I've realized that I have several recipes that are all versions of this, one was actually a shrimp recipe that I always make with chicken instead, one has white wine, some have different soups. So it's a very versatile recipe that you can play with. Below will be the original recipe as I found it, and I'll try to note where I go astray.


Cream Cheese Chicken


4 lbs chicken thighs, no skin (I use boneless chicken breasts)
2 tbsp butter or margarine, melted (I skip this part)
1 small pkg dry Italian Salad Dressing mix
2 tbsp chicken broth (I don't use)
1 lg onion, chopped (I don't use)
8 oz cream cheese, softened
1 can cream of chicken soup
1/2 tsp salt
1/2 tsp black pepper
1/2 cup chicken broth (or white wine)
2 cloves minced garlic


Brush chicken with butter (or don't) and place in layers in a crockpot, sprinkling each layer with dry Italian dressing mix (I use about half the package). Cover and cook on low for 6-7 hours (about 4-5 with breasts).
When chicken is ready, brown the onion in the 2 tsp of chicken broth. Add the remaining ingredients with the rest of the dressing mix and stir until smooth. (Since I don't use the onion I just microwave everything at half power to make the sauce.) Pour over the chicken in the crock pot and cook an additional 30-45 minutes.


You can serve over pasta or rice, I eat mine without. I also have been known to add in some sliced mushrooms. One of the skillet versions I have adds in broccoli and sun dried tomatoes - when making in the crock pot I'd add those with the sauce. Just try what you like and enjoy!!


I will try to take pictures the next time I make this. Please let me know if you make it and what you change!