I love using my slow cooker (crock pot)...whatever your favorite name or it, its great! Just throw in the ingredients and walk away. Whoever invented it must have been a genius!
There are some things I always do, though. One is to always, always, brown your meat first. It seals in the juices and adds color to the dish. That's what I did for his recipe, too.
You'll see it says to just put the chicken breasts in the crock pot, but please don't. It really does make a difference in flavor, color and texture of the meat.
4 boneless, skinless chicken breasts (I browned mine first after sprinkling with paprika)
4 Tbsp. butter, melted and divided
1 (10 3/4 oz.) can cream of chicken soup
8 oz. cream cheese, cubed OR 1 cup sour cream
1/2 cup chicken broth
1 (1 oz.) pkg. dry Hidden Valley Ranch dressing mix
1/4 tsp. minced garlic
1/4 tsp. dried parsley flakes
1/8 tsp. dried oregano (optional)
Wash and dry chicken breasts and place them evenly in crock pot. Sprinkle with paprika.
Sprinkle 1/2 the package of Hidden Valley Ranch salad dressing mix over chicken.
Drizzle chicken breasts with 2 tablespoons melted butter.
Cover and cook on low for 3-4 hours.
In a pan, melt remaining 2 tablespoons butter in a medium saucepan along with minced garlic and saute slightly. Add the rest of the Ranch dressing, the cream of chicken soup, 8 oz. of cream cheese cubes OR sour cream, 1/2 cup chicken broth, dried parsley flakes, and dried oregano (if desired). Stir on medium heat until smooth.
Pour mixture over the chicken in crock pot, cover again and continue to cook on low for 1 1/2 hours to 2 hours.
Serve over buttered egg noodles, bow tie pasta or rice.
"We have this hope as an anchor for the soul, firm and secure." -Hebrews 6:19