Crock Pot Cream Cheese Chicken

Source: saved recipe (Google Drive)

Ingredients

• 2-3 lbs chicken pieces
• 2 packages Italian salad dressing mix
• 4 tbsp butter, divided
• 1 large onion, chopped
• 1 garlic clove, chopped
• 1 (10 1/2 oz) can cream of chicken soup
• 8 oz cream cheese
• 1 cup chicken broth, divided
• Egg noodles

Directions

1. Place the chicken pieces in the crock pot and sprinkle with the Italian seasoning and 1/2 cup chicken broth. Sprinkle with 2 tbsp of the butter.
2. Cook on low for 4-6 hours.
3. Melt the remaining 2 tbsp butter in a saucepan and sauté the onion and garlic. Add the cream of chicken soup, cream cheese, and remaining chicken broth. Stir until smooth.
4. Add this mixture to the crock pot and cook on low for an additional hour.
5. Prepare the egg noodles, cooking them about half the time indicated on the package. When the hour is up, place the noodles in the crock pot, mix, and serve.

Notes

Frozen chicken breasts work well — right before adding the stove-top mixture, shred the chicken with a potato masher, then add the remaining ingredients.