2 lbs chicken tenderloins
16 oz frozen broccoli florets
8 oz cream cheese - cubed
1 oz envelope hidden valley chive onion dix mix (you can use ranch dip mix as substitute)
1/4 cup butter cubed
6 slices Havarti Cheese
8 slices crisp bacon - crumbled
2 green onions chopped (green parts only)

1. Place tenders and broccoli (frozen) in bottom of a casserole crock or 6 quart slow cooker.
2. Season with dip mix and sprinkle with butter cubes.
3. Dot with cream cheese.
4. Cover and cook on low for 3-4 hours or until the tenders are cooked through.
5. Stir to break up the cream cheese.
6. Place cheese slices evenly over top of chicken and broccoli, overlapping if needed.
7. Sprinkle with bacon and onions.
8. Cover until cheese melts.
9. Serve in a bowl.

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