1 frying chicken, cut up, or 4 split breasts or 8 skinless thighs
2 tablespoons melted butter
1 package dry Italian salad dressing seasoning mix
1 can cream of chicken soup
8 ounces cream cheese, cut into cubes
1/2 cup chicken broth
1 large onion
Crushed garlic to taste
Salt and pepper to taste

Brush chicken with butter and sprinkle each piece with the dry Italian seasoning mix. Lay each piece in the crockpot. Cover and cook on LOW for 6 to 7 hours.

About 45 minutes before done, brown the onion in the butter and then add the cream cheese, soup, and chicken broth to the saucepan. Add the crushed garlic and stir all ingredients until smooth. Add salt and pepper to taste.

Drain some of the liquid in the crockpot (about half) and pour sauce mixture over chicken in crockpot. Cook an additional 30 to 45 minutes.

Remove chicken to platter and stir sauce before ladling some over the chicken and serving the remainder in a gravy boat.