4 boneless skinless chicken breasts
2 tablespoons butter, melted
1 (10 3/4 ounce) cans cream of chicken soup
8 ounces cream cheese, cubed
1/2 cup chicken broth
1 (1 ounce) package hidden valley ranch dressing mix
1/4 teaspoon minced garlic
1 dash paprika
1/8 teaspoon dried oregano
1/4 teaspoon dried parsley flakes
2 tablespoons butter, melted
1 (10 3/4 ounce) cans cream of chicken soup
8 ounces cream cheese, cubed
1/2 cup chicken broth
1 (1 ounce) package hidden valley ranch dressing mix
1/4 teaspoon minced garlic
1 dash paprika
1/8 teaspoon dried oregano
1/4 teaspoon dried parsley flakes
Directions
Wash and dry chicken breasts and place them evenly in crock pot. Sprinkle with paprika.
Sprinkle pkg. of Hidden Valley Ranch salad dressing mix over chicken.
Drizzle chicken breasts with 1 tablespoons melted butter.
Cover and cook on Low for 4 hours.
Melt remaining 1 tablespoon butter in a medium saucepan along with minced garlic and saute slightly.
Add cream of chicken soup, the 8 oz. of cream cheese cubes, 1/2 cup chicken broth, dried Oregano and dried Parsley flakes. Stir on medium heat until smooth.
Add mixture to crock pot, cover again and continue to cook on low for 1 1/2 hours to 2 hours.
I like it served over buttered egg noddles.
