Ingredients needed:
* 8 bone-in chicken thighs, skin removed (about 3 lbs.)
* 1 cup of Italian salad dressing
* 1/2 cup of white wine or chicken broth
* 6 tablespoons of butter, melted and divided
* 1 tablespoon of dried minced onion
* 1 tablespoon of garlic powder
* 1 tablespoon of Italian seasoning
* 3/4 teaspoon of salt, divided
* 3/4 teaspoon of pepper, divided
* 1 can of cream of mushroom soup, undiluted
* 1 package of cream cheese, softened (8 oz.)
* 2 cups of frozen broccoli florets, thawed
* 2 lbs. red potatoes, quartered
Preparation steps:
* Place chicken into crockpot. Combine the salad dressing, wine, 4 tablespoons of butter, onion, garlic powder, Italian seasoning, 1/2 teaspoon of salt and 1/2 teaspoons of pepper in a small bowl; pour over chicken.
* Cover and cook on low for 5 hours. Skim fat. Combine the soup, cream cheese and 2 cups of liquid from crockpot in a small bowl until blended; add to crockpot.
* Cover and cook 45 minutes longer or until chicken is tender, adding the broccoli during the last 30 minutes of cooking.
* Meanwhile, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until tender. Drain and return to pan. Mash potatoes with the remaining butter, salt and pepper. Serve with chicken and broccoli mixture.
Enjoy
(Serves 8)
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