- 4 to 6 boneless, skinless chicken breasts
- 1/4 cup melted better
- salt and pepper
- 2 packets dry ranch or Italian dressing mix
- 1 can cream of chicken soup
- 8 ounces cream cheese, cut into cubes
- 1/2 cup chicken broth
- 1/2 cup chopped onion
Place chicken in the crockpot. Pour butter over chicken, then sprinkle salt, pepper, and one of the dressing packets over the top. Cover and cook on low for 6-7 hours.
About 45 minutes before done, brown onion in a saucepan with 1/4 cup of the ‘juices’ in the crockpot. Add soup, second packet of dressing mix, cream cheese, and chicken broth. Cook until smooth. Pour this mixture back into the crockpot and stir. Cover and let cook for those final 45 minutes (or so).
Tastes great on biscuits, rice, baked or mashed potatoes, or toast.
- Honesty between busy working parents: sometimes I omit the onions, skip the saucepan part, and just throw the soup, broth, and cream cheese in the crockpot in the final hour before dinner. Don’t add the cream cheese too early.
- When I stir the sauce back into the crockpot, I like to shred the chicken so it’s more gravy-like (instead of chicken breasts with a sauce).
- Sometimes I add extra chicken and broth so there will be more leftovers.
- You can also use frozen chicken tenderloins.