Jim and I were running around delivering Christmas presents to our sweet neighbors this afternoon so we opted to do a crockpot dinner tonight. It's so nice knowing dinner will be ready and waiting for us when we get home. The holidays are busy enough without worrying about dinner.
Cream Cheese Chicken with Thyme
2 1/2 to 3 lbs Chicken breasts
1 (2/3 ounce) pkg. Italian salad dressing mix
4 tablespoons melted butter (divided)
1 small onion, chopped
1 pkg. fresh mushrooms, sliced
1 teaspoon thyme
2 garlic cloves, minced
1 (10 1/2 ounce) can cream of chicken soup
1 (8 ounce) pkg. Cream cheese
1/2 cup chicken broth
Sear chicken in a skillet until browned but not done. Put chicken in a crock pot sprayed with cooking spray and sprinkle with Italian seasoning mix and top with 2 tablespoons melted butter.
In a large skillet melt 2 tablespoons of butter and cook onions,mushrooms and garlic for about 5 minutes or until cooked down.Add soup, cream cheese, chicken broth and thyme and stir until smooth.
Add cream cheese mixture to the crock pot and cook on low for low for 4-6 hours.
Whenever I use my crockpot I always sear my meat first. Even if a recipe doesn't say to ....don't skip this step, it helps the meat stay moist and tender by locking in the juices.
After the chicken has been cooking for a few hours it can chopped and shredded with the back of a wooden spoon and kitchen shears.