Instructions: Brush chicken with butter and layer in crock pot with dry Italian seasoning mix sprinkled on each layer. Cover and cook on low for 6-7 hours. About 45 minutes before done, brown the onion in the chicken broth and then add the cream cheese, soup, salt & pepper and remaining chicken broth to the saucepan. Add the minced garlic and stir all ingredients until smooth.

Pour sauce mixture over chicken in crock pot and cook an additional 30-45 minutes. Remove chicken to platter and stir sauce before putting in gravy bowl.

*Freezing tips: To freeze this dish for later use, place cooled, finished chicken into a large baking pan or oven-proof bowl, then pour finished sauce over chicken. Cool, and freeze up to six months. To re-heat, thaw overnight in refrigerator and then bake at 350 degrees F for 45 minutes to 1 hour.

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