1 frying chicken, cut up (use about 4 lbs of bone in OR boneless just cook the boneless a bit less)
2 tbsp melted butter
salt and pepper to taste
1 package of dry Italian seasoning mix
1 can cream of chicken soup
1 8 oz brick of cream cheese, cut up in cubes
1/2 C chicken broth
1 large onion (minced really small)
crushed garlic to taste (about 1-2 tsps.)
Brush chicken with butter and sprinkle with the dry Italian seasoning mix (I did two layers in my crockpot to make sure that the Italian seasoning got on all the chicken and not just those peices on top.)
Cover and cook on low for 6-7 hours. (a little less for boneless)
About 45 minutes before done, brown the onion in the butter and then add the cream cheese, soup, and chicken broth to the saucepan. Add the crushed garlic and stir all ingredients until smooth. Add salt and pepper to taste.
Pour sauce mixture over chicken in crockpot and cook an additional 30-45 minutes. Remove chicken to platter and stir sauce before putting in seperate bowl to use.
***Jamie’s Notes*** I used dry ranch instead of the Italian seasoning because it is all I had at the time. It was wonderful! I also used fat free cream of chicken soup and low fat cream cheese.