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 ounces 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.
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