Post by chief_cook2 on Jan 7, 2003 10:55:06 GMT -6
4 lb chicken thighs without skin - ready to cook
2 T butter or margarine - melted
1/2 t black pepper
1/2 t salt
1 oz Italian salad dressing mix - low salt
1 can condensed cream of chicken soup
8 oz cream cheese - cubed
1/2 c chicken broth
1 lrg onion - chopped
2 T chicken broth - to cook onion
2 clv garlic - minced
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. Makes 8 servings.
Nutritional information: 317 calories, 20 g fat, 29 g protein,
5 g carbohydrates, 149 mg cholesterol, 664 mg sodium.
2 T butter or margarine - melted
1/2 t black pepper
1/2 t salt
1 oz Italian salad dressing mix - low salt
1 can condensed cream of chicken soup
8 oz cream cheese - cubed
1/2 c chicken broth
1 lrg onion - chopped
2 T chicken broth - to cook onion
2 clv garlic - minced
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. Makes 8 servings.
Nutritional information: 317 calories, 20 g fat, 29 g protein,
5 g carbohydrates, 149 mg cholesterol, 664 mg sodium.