What You Need:

6 chicken breasts, boneless, skinless, cut in cubes and frozen
3 tbsp olive oil
1 (1.05 oz) pkg. dry Italian dressing mix
1 (11 oz) can cream of celery soup
1 (8 oz) pkg. cream cheese, cubed
1/4 C chicken broth
1 lg. onion, chopped
1/2 lb fresh mushrooms, sliced
1/4 tsp. garlic, minced
1 (10 oz) pkg. frozen broccoli florets

How to Make It:

Put the olive oil in a bowl.
Add the cubed chicken and mix to coat completely.
Place the Italian dressing mix in a zip lock bag.
Add the chicken and shake to coat well.
Place the chicken in a 6 qt. crock pot.
Cover and cook on low 3 1/2 hours.
After 3 1/2 hours while continuing to cook the chicken, spray a skillet with non stick cooking spray.
Place over medium high heat and add the onion and mushrooms.
Cook until the onions are translucent.
Add the cream cheese.
Stir in the soup and the chicken broth.
You can also add about 1/4 C of the juice from the crock pot if you like.
Add the garlic and stir until the mixture becomes smooth.
Add salt and pepper to taste.
Pour the mixture over the chicken.
Cover and continue to cook 1 hour.
Cook the frozen broccoli as per package instructions and server over the chicken sauce.

Tip:

The chicken cooks better and has less of tendency to dry out if frozen when placed in the crock pot. Cube the chicken before freezing to make it easier. Server this with a side dish of your favorite pasta and tossed green salad.