Crock Pot Cream Cheese Ranch Chicken

Time: 6 Mins

• 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

6 serving(s)

1. Wash as well as dry chicken breasts and also put them equally in crock pot. Sprinkle with paprika.
2. Sprinkle pkg. of Hidden Valley Cattle ranch salad dressing mix over poultry.
3. Shower hen breasts with 1 tablespoons thawed butter.
4. Cover as well as cook on Low for 4 hours.
5. Melt remaining 1 tbsp butter in a medium pan along with minced garlic and saute a little.
6. Add cream of chicken soup, the 8 oz. of cream cheese dices, 1/2 mug chicken broth, dried Oregano as well as dried out Parsley flakes. Stir on medium heat up until smooth.
7. Include blend to crock pot, cover again as well as remain to prepare on low for 1 1/2 hours to 2 hrs.
8. Serve over buttered egg noddles.