I love this dish because it turns affordable chicken thighs into a rich and delicious meal. The sauce is what makes this dish, because it's creamy and tangy. A crisp salad or fresh vegetable rounds out the meal. —Vicki Roelofs, Wyoming, Michigan
Can you freeze Tangy Chicken Thighs?
Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally.
Ingredients
- 1 envelope Italian salad dressing mix
- 1/2 teaspoon pepper
- 6 boneless skinless chicken thighs (about 1-1/2 pounds)
- 2 tablespoons butter, melted
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1 package (8 ounces) cream cheese, softened and cubed
- 1/4 cup chicken broth
- Hot cooked noodles or rice, optional
Directions
- Combine salad dressing mix and pepper. In a 3-qt. slow cooker, layer half of the chicken, butter, salad dressing mixture, onion and garlic. Repeat layers. Cover and cook on low for 4-5 hours or until chicken is tender. Skim fat.
- In a small bowl, combine the soup, cream cheese and broth until blended; add to slow cooker. Cover and cook for 45 minutes or until heated through.
- Remove chicken to a serving platter; stir sauce until smooth. Serve chicken with sauce and noodles or rice if desired.
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