Average Rating: 4.266666TOTAL TIME: Prep: 15 min. Cook: 6 hours
YIELD: 8 servings.Ingredients
- 8 bone-in chicken thighs, skinned (about 3 pounds)
- 1 cup Italian salad dressing
- 1/2 cup white wine or chicken broth
- 6 tablespoons butter, melted, divided
- 1 tablespoon dried minced onion
- 1 tablespoon garlic powder
- 1 tablespoon Italian seasoning
- 3/4 teaspoon salt, divided
- 3/4 teaspoon pepper, divided
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 package (8 ounces) cream cheese, softened
- 2 cups frozen broccoli florets, thawed
- 2 pounds red potatoes, quartered
Instructions
- 1. Place chicken in a 4-qt. slow cooker. Combine the salad dressing, wine, 4 tablespoons butter, onion, garlic powder, Italian seasoning, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl; pour over chicken.
- 2. Cover and cook on low for 5 hours. Skim fat. Remove chicken from slow cooker with slotted spoon; shred chicken with 2 forks and return to slow cooker. Combine the soup, cream cheese and 2 cups of liquid from slow cooker in a small bowl until blended; add to slow cooker. Cover and cook 45 minutes longer or until chicken is tender, adding the broccoli during the last 30 minutes of cooking.
- 3. Meanwhile, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 15-20 minutes. Drain and return to pan. Mash potatoes with the remaining butter, salt and pepper.
- 4. Serve chicken and broccoli mixture with potatoes.
Nutrition Facts
2/3 cup chicken mixture with 1/2 cup potatoes: 572 calories, 36g fat (14g saturated fat), 142mg cholesterol, 1126mg sodium, 28g carbohydrate (5g sugars, 3g fiber), 29g protein.
