Tangy Chicken Thighs

Directions

1. 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.
2. 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.
3. Remove chicken to a serving platter; stir sauce until smooth. Serve chicken with sauce and noodles or rice if desired.