I have really been looking for some new recipes for the Summer. Especially since it has been so hot, it is nice to use the crock pot instead of heating up the house even more by using the oven. I cooked this last week and we have already had it again. My husband Kenny really likes it and says it is even better the next day.
- 3-4 boneless, skinless chicken breasts
- 1 (10.75 oz) can cream of chicken soup
- 1 (1 oz) envelope ranch dressing mix dry
- 1 (14.5 oz) can chicken broth
- 8 oz. cream cheese
- 1/2 cup of milk
- 1/4 cup cooked and crumbled bacon (optional for sprinkling on top)
- Egg Noodles
- Spray slow cooker with cooking spray or line with a slow cooker liner.
- Place chicken breasts inside slow cooker.
- In a small bowl, combine cream of chicken soup, chicken broth and dry ranch dressing mix. Pour evenly over chicken breasts.
- Cover and cook on LOW for 3-4 hours or until done.
- Remove chicken and stir in milk and cream cheese until smooth and melted into sauce.
- Shred the chicken then put it back in to the slow cooker and make sure to cover with sauce.
- Serve over hot cooked egg noodles and pour on some extra sauce.
- If desired, crumble some cooked bacon over top.