Crockpot
Chicken With Cream Cheese
Chile Chile Bang Bang's Mary Slusarchuk
| 4 | Pounds Boneless Skinless Chicken Breast |
| 4 | Tablespoons Butter or Margarine - melted |
| 2 | 0.7 OZ. Envelopes Good Seasons Italian Salad Dressing Mix |
| 1/2 |
Teaspoon Jalapepper Mix by
Chile Chile Bang Bang® - fine grind |
| 1 | Teaspoon Black Pepper |
| 2 | Cans Condensed Cream of Chicken Soup |
| 2 | 8 Oz. Packages Cream Cheese |
| 1 | Cup Chicken Broth |
| 4 | Tablespoons Chicken Broth - to cook Onion |
| 1 | X-large Onion - chopped |
| 4 | Cloves Garlic Minced - (2 teaspoons) |
| To Taste Jalapepper Mix by Chile Chile Bang Bang® -- Fine Grind | |
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| Empty envelopes
of Salad Dressing Mix into a small bowl. Brush chicken with butter on
both sides and sprinkle, lightly with the salad dressing mix. Save remaining
salad dressing mix. Place the chicken in the crock pot and cover. Cook
on low for 5 to 6 hours depending on the size of the chicken breasts.
About 45 minutes before done, brown the onion in a non-stick saucepan
in the 4 tablespoons of chicken broth. You want the broth to evaporate
so the onions will brown., when the onions are browned, add the one cup
of broth, any remaining salad dressing mix, the cream of chicken soups,
the cubed cream cheese, garlic and black pepper. Cook until hot and the
cream cheese melted. Add to chicken in the crockpot and cook another 45
minutes. Place chicken on platter and pour sauce into a serving bowl.
Add, to taste, several fine grindings of Jalapepper mix to the top of
the sauce.
Serve with Jasmine Rice and Green Peas. FREEZING TIP: To freeze this dish for later use, place cooled, finished chicken into a large baking pan or oven-proof bowl. Pour the finished sauce over chicken. Cool, wrap well and freeze up to six months. To reheat, thaw overnight in the refrigerator and then bake at 350 for 45 minutes to an hour. |
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