Crock Pot Cream Cheese Ranch Chicken
This is a recipe that was derived from Miss Annie's Crock Pot Cream Cheese Chicken that I attempted to make but found that I didn't have exactly the right ingredients...Since my kids love ranch dressing, this version really "hit home" with them...(They were literally "licking their plates" after they were done!) I thank you so much, Miss Annie, for your inspiration for this "alternative ranch-flavored" recipe! :)
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 4
white meat free
gluten free
red meat free
contains dairy
slow cooker
pescatarian
- 2 tablespoons butter melted
- 1 can cream of chicken soup
- 1/2 cup chicken broth
- 4 boneless skinless chicken breasts
- 8 ounces cream cheese cubed
- 1/4 teaspoon minced garlic
- 1/4 teaspoon dried parsley flakes
- 1/8 teaspoon dried oregano
- 1 dash paprika
- 1 package hidden valley ranch dressing mix
- Carbohydrate 16.4206114411309 g
- Cholesterol 205.360513326541 mg
- Fat 60.0950411948706 g
- Fiber 0.0271512315935851 g
- Protein 36.332493927312 g
- Saturated Fat 24.1221881339871 g
- Serving Size 1 1 -6 serving(s) (399g)
- Sodium 1764.54211595265 mg
- Sugar 16.3934602095373 g
- Trans Fat 7.32359354158649 g
- Calories 755 calories
Wash and dry chicken breasts and place them evenly in crock pot. Sprinkle with paprika. Sprinkle pkg. of Hidden Valley Ranch salad dressing mix over chicken. Drizzle chicken breasts with 1 tablespoons melted butter. Cover and cook on Low for 4 hours. Melt remaining 1 tablespoon butter in a medium saucepan along with minced garlic and saute slightly. 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. Add mixture to crock pot, cover again and continue to cook on low for 1 1/2 hours to 2 hours. Serve over buttered egg noddles.
