Step 1

Place thighs and broccoli (frozen) in bottom of a casserole crock or 6 quart slow cooker.

Step 2

Season with dip mix and sprinkle with butter cubes.

Step 3

Dot with cream cheese.

Step 4

Cover and cook on low for 4-5 hours or until the thighs are cooked through.

Step 5

Stir to break up the cream cheese (See note if you desire a smoother butter sauce.)

Step 6

Place cheese slices evenly over top of chicken and broccoli, overlapping if needed.

Step 7

Sprinkle with bacon and onions.

Step 8

Cover until cheese melts.

Step 9

Serve in a bowl.