4 pounds chicken thighs without skin
2 tablespoons butter or margarine, melted
1/2 teaspoon black pepper
1/2 teaspoon salt
1 ounce Italian salad dressing mix
1 large onion, chopped
2 tablespoons chicken broth
1 can condensed cream of chicken soup
8 ounces cream cheese, cubed
1/2 cup chicken broth
2 cloves garlic, minced

Brush chicken with butter and layer in crockpot, sprinkling dry Italian seasoning mix over each layer. Cover and cook on LOW for 6 to 7 hours.

About 45 minutes before done, brown the onion in the 2 tablespoons chicken broth and then add the cream cheese, soup, salt and pepper and 1/2 cup chicken broth to the saucepan. Add the minced garlic and stir all ingredients until smooth. Pour sauce mixture over chicken in crockpot and cook an additional 30 to 45 minutes.

Remove chicken to platter and stir sauce before putting into gravy bowl.