Slow Cooker: Chicken Tetrazzini

• 6 skinless, boneless chicken breast halves
• 2 tablespoons melted butter
• 1 (.7 ounce) package dry Italian-style salad dressing mix (can substitute with onion soup mix)
• 2 tablespoons butter
• 1 small onion, sliced and separated into rings (if you used onion soup mix substitute, omit)
• 3 cloves garlic, minced (can substiute with 1/2 tsp minced garlic from jar)
• 1 (10.75 ounce) can condensed cream of chicken soup (can substitute with cream of mushroom soup & 1 chicken boullion cube)
• 1/2 cup chicken broth (I used 1 cup instead)
• 1 (8 ounce) package cream cheese, softened

1. Place chicken in the slow cooker crock. Top with 2 tablespoons melted butter; sprinkle with Italian dressing or onon soup mix.
2. Cover, and cook on High for 3 hours.
3. Heat the remaining 2 tablespoons of butter in a large skillet over medium heat. Stir in onion and garlic; cook and stir until onion is soft, about 5 minutes. Mix in the cream of chicken soup, chicken broth, and cream cheese. Pour mixture over the cooked chicken in the slow cooker.
4. Cover, and continue to cook on Low until chicken in fork tender and the sauce has thickened, about 1 additional hour. **IF you chose to add 1 cup of chicken broth instead, cook on low for 20 minutes and then switch back to high for remaining 40 minutes. Once hour is up, unplug & let sit for 15-20 minutes COVERED!

I made this with egg noodles and poured them right into the crock to mix it with it.

Soooo yummy!