Prep Time: 15 mins | Cook Time: 5 hrs | Servings: 4
You’ll love the creamy consistency and light ranch flavour of this lovely Crock Pot Ranch Cream Cheese Chicken. And the fork-tender chicken breasts will blow your brains out! So good, you’ll want to dig straight in.
Packed with flavour with minimal ingredients and a few simple steps, this incredible dish is sure a keeper! A must try and must-have. Once you taste this, you’ll never forget it. Serve over rice with your fave side, and don’t forget to ladle the sauce on top.
Ingredients
4 boneless skinless chicken breasts
2 tbsp butter melted, divided
1 – 10 3/4 oz can cream of chicken soup or make your own
1 – 8 oz block cream cheese cubed
1/2 c. chicken broth
1 – one oz package dry ranch dressing packet
1/2 tsp minced garlic
1/2 tsp paprika
1/4 tsp dried parsley flakes
1/8 tsp dried oregano
How to make Crock Pot Ranch Cream Cheese Chicken
Step 1: In a crockpot, place the washed and dried boneless, skinless chicken breast in a single layer. Sprinkle the paprika on top, then the whole packet of the dry ranch dressing.
Step 2: Over the chicken breasts, drizzle a tbsp of melted butter.
Step 3: Cook for 4 hours on low heat, covered.
Step 4: In a medium saucepan, melt the rest of the 1 tbsp butter. Lightly saute the minced garlic, then add in the cream of chicken soup, 8 ounces cream cheese cubes, half a cup chicken broth, dried oregano, and dried parsley flakes.
Step 5: Whisk well on medium heat until smooth.
Step 6: Add the mixture to the crockpot and resume cooking for 1 1/2 to 2 hours on low heat, covered.
Step 7: When done, remove from the oven and serve immediately. Enjoy!
Ingredients
- 4 boneless skinless chicken breasts
- 2 tbsp butter melted, divided
- 1 - 10 3/4 oz can cream of chicken soup or make your own
- 1 - 8 oz block cream cheese cubed
- 1/2 c. chicken broth
- 1 - one oz package dry ranch dressing packet
- 1/2 tsp minced garlic
- 1/2 tsp paprika
- 1/4 tsp dried parsley flakes
- 1/8 tsp dried oregano
Instructions
Step 1: In a crockpot, place the washed and dried boneless, skinless chicken breast in a single layer. Sprinkle the paprika on top, then the whole packet of the dry ranch dressing.
Step 2: Over the chicken breasts, drizzle a tbsp of melted butter.
Step 3: Cook for 4 hours on low heat, covered.
Step 4: In a medium saucepan, melt the rest of the 1 tbsp butter. Lightly saute the minced garlic, then add in the cream of chicken soup, 8 ounces cream cheese cubes, half a cup chicken broth, dried oregano, and dried parsley flakes.
Step 5: Whisk well on medium heat until smooth.
Step 6: Add the mixture to the crockpot and resume cooking for 1 1/2 to 2 hours on low heat, covered.
Step 7: When done, remove from the oven and serve immediately. Enjoy!
