Prep Time: 15 mins | Cook Time: 5 hrs | Servings: 4
These fork-tender chicken breasts with a creamy consistency and light Ranch flavour is to die for! An irresistible dish made easy in a crockpot. Serve this over hot rice with your favourite side dish for a filling, delicious meal any time.
I started making this a long time ago. A recipe I intend to keep. One of the many crockpot recipes I love and keep on sharing with everybody. So good, you’ll end up begging for the light, creamy sauce, tender and juicy chicken always. A stick to the bone taste that you’ll never forget.
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 1-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 in a single layer the washed and dried boneless, skinless chicken breast. Sprinkle evenly with paprika and the whole packet of the dry ranch dressing. Drizzle over the chicken breasts a tbsp of melted butter.
Step 2: Set on low and cook for 4 hours, covered.
Step 3: In a medium saucepan, melt the rest of the tbsp butter. Add in the minced garlic and lightly stir. Pour in the cream of chicken soup, add the 8 ounces cream cheese cubes, half a cup chicken broth, dried oregano, and dried parsley flakes. Cook on medium heat, whisking constantly until smooth.
Step 4: Add the mixture from the saucepan to the crockpot. Resume cooking for 1 1/2 to 2 hours on low heat, covered.
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 1-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 in a single layer the washed and dried boneless, skinless chicken breast. Sprinkle evenly with paprika and the whole packet of the dry ranch dressing. Drizzle over the chicken breasts a tbsp of melted butter.
Step 2: Set on low and cook for 4 hours, covered.
Step 3: In a medium saucepan, melt the rest of the tbsp butter. Add in the minced garlic and lightly stir. Pour in the cream of chicken soup, add the 8 ounces cream cheese cubes, half a cup chicken broth, dried oregano, and dried parsley flakes. Cook on medium heat, whisking constantly until smooth.
Step 4: Add the mixture from the saucepan to the crockpot. Resume cooking for 1 1/2 to 2 hours on low heat, covered.
