Prep Time: 15 mins | Cook Time: 5 hrs | Servings: 4
I very much love this Ranch Cream Cheese Chicken. With its creamy consistency and light Ranch flavour with melt-in-your-mouth chicken breasts, this dish undoubtedly lights up our dinner table. Easy to throw together in a crockpot for hassle-free, no-fuss meal prep.
This delicious dish has been one of my crockpot favourite recipes. So irresistible, so good, and perfect to serve with rice or egg noodles. And of course, I cannot forget the sauce. It’s perfect and makes my mouth water always!
Ingredients
4 boneless skinless chicken breasts
2 tbsp butter melted, divided
1 – 10 3/4 oz. canned 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 and sprinkle with paprika, then evenly with the whole packet of dry ranch dressing.
Step 2: Over the chicken, drizzle a tbsp melted butter.
Step 3: Cover the pot, set on a low setting, and cook the chicken for 4 hours.
Step 4: In a medium saucepan, melt the rest of the 1 tbsp butter after 4 hours. Add in the minced garlic and lightly saute. Add in the cream of chicken soup, 8 ounces of cream cheese cubes, half cup chicken broth, dried oregano, and dried parsley flakes. Whisk over medium heat until smooth.
Step 5: Remove the cover of the pot and add the mixture. Cover again and cook for another 1 1/2 to 2 hours on a low setting.
Ingredients
- 4 boneless skinless chicken breasts
- 2 tbsp butter melted, divided
- 1 - 10 3/4 oz. canned 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 and sprinkle with paprika, then evenly with the whole packet of dry ranch dressing.
Step 2: Over the chicken, drizzle a tbsp melted butter.
Step 3: Cover the pot, set on a low setting, and cook the chicken for 4 hours.
Step 4: In a medium saucepan, melt the rest of the 1 tbsp butter after 4 hours. Add in the minced garlic and lightly saute. Add in the cream of chicken soup, 8 ounces of cream cheese cubes, half cup chicken broth, dried oregano, and dried parsley flakes. Whisk over medium heat until smooth.
Step 5: Remove the cover of the pot and add the mixture. Cover again and cook for another 1 1/2 to 2 hours on a low setting.
