Friday, July 13, 2007
Crockpot Creamy Ranch Chicken
Makes 6-8 Servings
8-10 boneless, skinless, chicken breast tenders or 4-6 breasts, thawed or frozen
2 - 8 oz. packages cream cheese, softened
2 cans cream of chicken soup
1-2 packets dry ranch dressing mix
1/2 cup water
Mix dressing mix and water together until smooth. Place chicken in greased crockpot and pour mixture over the top of the chicken. Cover and cook on low for 4 hours. Mix together softened cream cheese and cream of chicken soup. Remove lid and pour mixture over chicken. Cover and cook on low 1-2 hours more, until chicken is cooked through and sauce is bubbling. Stir together and serve over egg noodles or rice.
This is a quick and easy meal that I love because it tastes great, the kids love it (what kid doesn't love ranch dressing? Just tell them it has ranch dressing in it, and everything is peachy!) and it doesn't require much planning ahead. Since it cooks so quickly, you don't have to plan to start dinner at 9 or 10 in the morning so that it cooks a good 8 hours and you still have dinner on the table by 6, so that homework is done, baths are taken, and kids are in bed by 8 on school nights. You can start this as late as 1 or even 2 in the afternoon--my chicken is usually done quicker than the 4-6 hours given, in fact, it is usually done in 3-4 hours, tops. Watch the chicken so it doesn't get dried out, but if you aren't home, just make sure there is plenty of liquid in there before you leave. The chicken comes out tender and tasty and the sauce is delicious.