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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This chicken simply falls apart and melts in in your mouth. You can hardly get it out of the pan. It makes this wonderful sauce to serve on noodles or rice. Ingredients:
4 pounds chicken thighs without skin -- ready to cook (i sometimes use pieces of choice equaling 4#) |
2 tablespoons butter or margarine -- melted |
1/2 teaspoon black pepper |
1/2 teaspoon salt |
1 ounce italian salad dressing mix |
1 can condensed cream of chicken soup |
8 ounces cream cheese -- cubed |
1/2 cup chicken broth |
1 large onion -- chopped |
2 tablespoons chicken broth -- to cook onion |
2 cloves garlic -- minced (i use minced garlic) |
Directions:
1. Brush chicken with butter and layer in crock pot with dry Italian seasoning mix sprinkled on each layer. Cover and cook on low for 6-7 hours. 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. Add the minced garlic and stir all ingredients until smooth. Pour sauce mixture over chicken in crockpot and cook an additional 30-45 minutes. Remove chicken to platter and stir sauce before putting in gravy bowl.
2. Here are the ways that it can be adapted.
3. OVEN RECIPE
4. Cut boneless, skinless chicken breasts into serving size pieces. Sprinkle with dry salad dressing mix. Brown chicken in skillet and a little butter. Remove chicken to casserole dish. Add the onion to the skillet and brown. Add other ingredients to skillet to make sauce. Pour sauce over the chicken, cover and bake at 350 for 30-45 minutes. Serve over noodles or rice.
5. STOVETOP RECIPE
6. Prepare as for oven recipe, browning chicken in skillet. Remove chicken, add onions and sauté . Add other sauce ingredients, return chicken to skillet with the sauce. Cover the pan and cook over low heat for 20 minutes.
7. Note: Actually I use the oven method most of the time. And I use chicken breasts as I have someone that prefers boneless chicken.
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