Crockpot Cream Cheese Chicken 4-6 boneless, skinless chicken breasts 1/4 cup melted butter or margarine Salt and pepper, to taste 2 packets dry Ranch or Italian Dressing mix 1 can cream of chicken soup 8 ounces cream cheese, cut into cubes 1/2 c chicken broth 1/2 chopped onion Brush chicken with butter and sprinkle with salt and pepper. Place in a CrockPot and sprinkle 1 packet dry mix over all. Cover and cook on low for 6 to 7 hours. About 45 minutes before done, brown onion in 1/4 cup of juices from CrockPot. Add soup, second packet of dry dressing mix, cream cheese and chicken broth. Cook until smooth. Pour over the chicken and cover and cook another 45 minutes. Serve with sauce. Goes great with rice, stuffing, pasta or mashed potatoes!
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