Ingredients
-
4
-
2
-
1
-
8
-
1/2
-
1
-
1/4
-
1
-
1/8
-
1/4
-
-
-
-
-
Directions
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! :, Can the leftovers be frozen?, I made this last night and it was delicious! Even my picky eater liked it. I have a slow cooker with a CorningWare insert so I put it on the stove and browned the chicken breasts in a bit of butter and olive oil first. I followed the rest of the recipe pretty closely with 2 minor exceptions. I added some onion when I sauted the garlic. used a 1/2 cup of white wine instead of the chicken broth. I don’t know if my slow cooker is hotter than most but this cooked a lot faster than the recipe calls for. The first part was done in 3 hours and then the second part in 1 hour. I served it over linguine. Thanks for posting such a great recipe!
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Steps
|
1
Done
|
Wash and Dry Chicken Breasts and Place Them Evenly in Crock Pot. Sprinkle With Paprika. |
|
2
Done
|
Sprinkle Pkg. of Hidden Valley Ranch Salad Dressing Mix Over Chicken. |
|
3
Done
|
Drizzle Chicken Breasts With 1 Tablespoons Melted Butter. |
|
4
Done
|
Cover and Cook on Low For 4 Hours. |
|
5
Done
|
Melt Remaining 1 Tablespoon Butter in a Medium Saucepan Along With Minced Garlic and Saute Slightly. |
|
6
Done
|
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
Done
|
Add Mixture to Crock Pot, Cover Again and Continue to Cook on Low For 1 1/2 Hours to 2 Hours. |
|
8
Done
|
Serve Over Buttered Egg Noddles. |
