Slow Cooker Chicken Tetrazzini |
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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 6 |
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I serve this dish over homemade egg noodles. The chicken is so tender you will not need a knife...SOoooooGood! Ingredients:
6 skinless, boneless chicken breast halves |
2 tablespoons melted butter |
1 (.7 ounce) package dry italian-style salad dressing mix |
2 tablespoons butter |
1 small onion, sliced and separated into rings |
3 cloves garlic, minced |
1 (10.75 ounce) can condensed cream of chicken soup |
1/2 cup chicken broth |
1 (8 ounce) package cream cheese, softened |
Directions:
1. Place chicken in the slow cooker crock. Top with 2 tablespoons melted butter; sprinkle with Italian dressing mix.
2. Cover, and cook on High for 3 hours.
3. Heat the remaining 2 tablespoons of butter in a large skillet over medium heat. Stir in onion and garlic; cook and stir until onion is soft, about 5 minutes. Mix in the cream of chicken soup, chicken broth, and cream cheese. Pour mixture over the cooked chicken in the slow cooker.
4. Cover, and continue to cook on Low until chicken in fork tender and the sauce has thickened, about 1 additional hour.
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