Prep Time: 15 mins
Cook Time: 6 hrs Servings: 4-6
Ingredients
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
Directions
- 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.