This is another great recipe from my book, 101 Things to do with Cheese. Gosh, I really LOVE that book and all the CHEESY recipes in it! This dish is definitely no exception, and I HOPE you like the amazing flavor of the ROSEMARY—one of my favorite herbs!
4 chicken breasts
1 package dry Italian dressing mix (I didn't have this and substituted 1/4 cup Italian dressing)
4 tablespoons butter
1 small onion, chopped
1 clove garlic, minced
1 1/2 cups half-and-half
1/2 cup chicken broth
1 (8-ounce) package cream cheese
1/2 teaspoon dried thyme
2 sprigs fresh rosemary (or a heaping tablespoon of dried)
Salt and pepper, optional
Place chicken in a 3- to 5-quart slow cooker. Sprinkle with the Italian dressing mix and 2 tablespoons melted butter. (NOTE: Since I used the liquid dressing, I decided to eliminate this butter.) Cook on low heat for 4 to 6 hours.
Put remaining tablespoons of butter in a saucepan and melt. Add the onion and garlic and saute until soft. Add the half-and-half, chicken broth, and cream cheese; stir until smooth. Add mixture to the cooked chicken in the slow cooker and then sprinkle with the thyme and rosemary. Cook 1 hour more. Serve with mashed potatoes or rice and a yummy steamed veggie. Makes 4 servings.
TIP: I used whole milk instead of half-and-half because that's what I had in the fridge. I'm guessing 2% percent would be fine as well. Feel free to stir the thyme and rosemary into the cream cheese mixture before pouring it over the chicken. Oh, and this would also be yummy served over some sort of noodle, maybe something like angel hair.