This is the dish that has officially changed the way I view my crockpot, FOREVER. I admit that I have always been a little skeptical of the crockpot, they can't brown meat & what can take up to 8 hrs, I can usually accomplish in way less time in an oven or on my stove top. Maybe it's because I lack enough patience to wait on something to cook for that long ~snickers~. So, in my opinion, they just won't worth the hassle. Well folks, I am sooo excited that I was able to throw all that out this week after making this dish. The dish is wicked delicious & you would be crazy not to make this for your family. We can not get enough of it, we LOVE it!! I think it's safe to say that this dish has made me a better person ~snickers~.
4 or 6 chicken thighs, boneless & skinless (approximately 1 1/2 lbs)
1/4 cup margarine (1/2 stick)
1 can cream of onion soup
2 tsp dry Italian salad dressing mix
1 (8 oz) package cream cheese
Salt & pepper to taste
Garnish with parsley
In a cast iron skillet over med high heat, brown chicken. It doesn't need to be cooked all the way just browned on the outside..it will cook in the remaining time it's in the crockpot. Season to taste, salt, pepper, smoked paprika.
Put chicken in bottom of crock pot. Mix together, butter & dressing mix & pour on top of chicken. Cook on high for 1 - 2 hrs or until chicken had reached 165F (mine was ready at 1.5 hrs)
Add cream cheese & continue to cook on high for another 30 mins. or until heated through and warm. Garnich with parsley & serve over egg noodles.