Ingredients
8 bone-in chicken thighs, skinned (about 3 pounds)1 cup Italian salad dressing1/2 cup white wine or chicken broth6 tablespoons butter, melted, divided1 tablespoon dried minced onion1 tablespoon garlic powder1 tablespoon Italian seasoning3/4 teaspoon salt, divided3/4 teaspoon pepper, divided1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1 package (8 ounces) cream cheese, softened2 cups frozen broccoli florets, thawed2 pounds red potatoes, quartered
Preparation
Place chicken in a 4-qt. slow cooker. Combine the salad dressing, wine, 4 tablespoons butter, onion, garlic powder, Italian seasoning, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl; pour over chicken.
Cover and cook on low for 5 hours. Skim off fat. Remove chicken from slow cooker with a slotted spoon; shred chicken with 2 forks and return to slow cooker. Combine the soup, cream cheese and 2 cups of liquid from slow cooker in a small bowl until blended; add to slow cooker. Cover and cook 45 minutes longer or until chicken is tender, adding the broccoli during the last 30 minutes of cooking.
Meanwhile, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 15-20 minutes. Drain and return to pan. Mash potatoes with the remaining 2 tablespoons butter and 1/4 teaspoon each salt and pepper.
Serve chicken and broccoli mixture with potatoes.
