4-6 b/s Chicken Breast halves
1/4 c. Butter, melted
Salt & Pepper, to taste
Dried Leaf Thyme, to taste
1 clove Garlic, minced
1 can Cream of Chicken Soup
1-8 oz. pkg. Cream Cheese, cubed
1/2 c. Chicken Broth
1 c. Onions, chopped
1 c. Celery, chopped
Rice, cooked (I prefer brown rice with this recipe.)
Place chicken in bottom of crock pot. Brush chicken with melted butter and sprinkle with salt and pepper. Add herbs and remaining ingredients. Cover and cook on low for 6-7 hours. Shred chicken and serve over rice.
From: Online
Difficulty: Easy
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