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Tangy Chicken Thighs

 Tangy Chicken Thighs
I love this dish because it turns affordable chicken thighs into a rich and delicious meal. The sauce is what makes this dish, because it's creamy and tangy. A crisp salad or fresh vegetable rounds out the meal.—dutchmom4MI, Taste of Home Online Community
6 ServingsPrep: 25 min. Cook: 4-3/4 hours


  • 1 envelope Italian salad dressing mix
  • 1/2 teaspoon pepper
  • 6 boneless skinless chicken thighs (about 1-1/2 pounds)
  • 2 tablespoons butter, melted
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 package (8 ounces) cream cheese, softened and cubed
  • 1/4 cup chicken broth
  • Hot cooked noodles or rice, optional


  • Combine salad dressing mix and pepper. In a 3-qt. slow cooker, layer
  • half of the chicken, butter, salad dressing mixture, onion and
  • garlic. Repeat layers. Cover and cook on low for 4-5 hours or until
  • chicken is tender. Skim fat.
  • In a small bowl, combine the soup, cream cheese and broth until
  • blended; add to slow cooker. Cover and cook for 45 minutes or until
  • heated through.
  • Remove chicken to a serving platter; stir sauce until smooth. Serve
  • chicken with sauce and noodles or rice if desired. Yield: 6
  • servings.
Nutritional Facts: 1 thigh (calculated without noodles or rice) equals 399 calories,

2 of 2

Tangy Chicken Thighs (continued)

Nutritional Facts: 29 g fat (14 g saturated fat), 132 mg cholesterol, 1,039 mg sodium, 9 g carbohydrate, 1 g fiber, 25 g protein.