| 4-6 | boneless, skinless chicken breasts | |
| 1/4 | cup | melted butter or margarine |
| salt and pepper to taste | ||
| dried leaf thyme, to taste | ||
| 1 | clove | garlic, minced |
| 1 | can | cream of chicken soup |
| 8 | oz. | cream cheese, cut into cubes (works well with low-fat versions) |
| 1/2 | cup | chicken stock |
| 1 | cup | chopped onions |
| 1 | rib | celery chopped |
Place chicken in crockpot. Brush chicken with butter and sprinkle with salt and pepper. Add herbs and remaining ingredients. Cover and cook on low for 6 to 7 hours.