4 boneless, skinless chicken thighs
3 tsp Homemade Salad Dressings Italian Garden Salad Dressing and Rub
1 (13.75 oz) can cream of chicken soup
1 Tbsp quick cooking tapioca
4 oz cream cheese
Place thighs in slow cooker. Season with salt and pepper. Mix soup, dressing mix and tapioca together and pour over the top of the chicken. Cover and cook on LOW for 4-6 hours. Break up the chicken with 2 forks into good-size pieces. Stir in the cream cheese until creamy and smooth. Serve over rice, noodles, or mashed potatoes.
I have been loving this dressing mix that Homemade Dressings sent me. I have been making a lot of salads lately. I love salads as long as I have a great salad dressing to go with it. I made the vinaigrette dressing with the dressing mix and it was sooooo good. I decided to try the seasoning mix in a crockpot recipe and it turned out great. I loved the use of the thighs with the moist, dark meat. It was seasoned perfectly and everyone in my family ate it. Without complaining. That’s a first (or at least feels that way). 4 stars.