Crockpot Cream Cheese Chicken & Mushrooms

My hairdresser shared this recipe with me. I love it served over egg noodles, but my mom prefers it over rice. Either way, it's super yummy! I often use chicken tenders in this recipe, but my hairdresser uses skinless, boneless thighs.

• Ready In: 5 hrs 20 mins
• Serves: 6

Ingredients

• 3  lbs boneless skinless chicken breasts or 3  lbs boneless skinless chicken thighs
• 1 3⁄4 ounces  Italian salad dressing mix
• 4  tablespoons  of melted butter
• 1 (16 ounce) carton whole mushrooms
• 1  small onion, chopped
• 2  garlic cloves, chopped
• 1 (10 3/4ounce) can  Healthy Request cream of chicken soup
• 8  ounces cream cheese
• 1⁄2 cup chicken broth

Directions

1. Put chicken in crockpot and sprinkle with dressing mix and 2 tablespoons of melted butter.
2. Cook on low 4-6 hours.
3. Lightly brush off the dirt from the mushrooms with a damp paper towel, and slice off the tough ends.
4. Place mushrooms in the crockpot with the chicken and cover.
5. Melt 2 tbs of butter in sauce pan; saute onion and garlic until onions are clear.
6. Add soup, cream cheese, and broth.
7. Stir until smooth.
8. Add to crockpot, stir together to combine ingredients.
9. Cover and cook on low for another hour.