4 boneless skinless chicken breasts
2 tablespoons butter, melted
1 (10 3/4 ounce) can cream of chicken soup
8 ounces cream cheese, cubed
1/2 cup chicken broth
1 (1 ounce) package hidden valley ranch dressing mix
1/4 teaspoon minced garlic
1 dash paprika
1/8 teaspoon dried oregano
1/4 teaspoon dried parsley flakes


1  Wash and dry chicken breasts and place them evenly in crock pot. Sprinkle with paprika.
2  Sprinkle pkg. of Hidden Valley Ranch salad dressing mix over chicken.
3  Drizzle chicken breasts with 1 tablespoons melted butter.
4  Cover and cook on Low for 4 hours.
5  Melt remaining 1 tablespoon butter in a medium saucepan along with minced garlic and saute slightly.
6  Add cream of chicken soup, the 8 oz. of cream cheese cubes, 1/2 cup chicken broth, dried Oregano and dried Parsley flakes. Stir on medium heat until smooth.
7  Add mixture to crock pot, cover again and continue to cook on low for 1 1/2 hours to 2 hours.
8  Serve over buttered egg noddles.Source:  http://www.food.com/recipe/crock-pot-cream-cheese-ranch-chicken-147494

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