Wednesday, September 29, 2010

Ranch Chicken Crock Pot

I honestly don't remember where this recipe came from. I wish I did - or that I would have taken better notes, as I should have. But, alas! there is no note as to the origins of this recipe. If you are the composer of this delicious goodness, please know that I would love to give you credit for it if only I could remember who you are!
My lack of bad record keeping aside, this recipe is a favorite. My husband and I love it and we recently made it when we had company over and our company loved it too! They all asked for the recipe and since I've been meaning to get back into the habit of sharing recipes here, I decided this would be where I would start again. This is an easy-peasy recipe. You pretty much can't go wrong with it. I hope you enjoy!

Ranch Chicken Crock Pot
4-6 chicken breasts
½ cup water
1 packet dry ranch dressing mix
1 (8oz) container cream cheese, softened (1/3 reduced fat works just as well as regular)
2 cans cream of chicken soup
Mozzarella Cheese

Pour water into crock pot. Add chicken; sprinkle with ranch dressing mix. Cook on high for 3-4 hours, or until chicken is cooked through. When chicken is completely cooked, take it out and shred it. Do not discard juices from crock pot.
Mix cream cheese and cream of chicken soup together so they are well mixed. Add cream cheese mixture to juices in the crock pot and heat through. Add shredded chicken.
Serving suggestions:
1) Mix completed chicken mixture with some cooked pasta and place in a casserole dish. Cover with mozzarella cheese and breadcrumbs. Bake at 350 degrees for 10 minutes or until warm through and cheese is bubbly.
This photo is with the pasta. I don't have any photos of the chicken mixture served over rice {as per suggestion number 2}. But I'm sure you can figure it out!
2) Leaving chicken mixture in crock pot, sprinkle with mozzarella cheese and allow to melt. Serve over rice. {This one is my favorite, though the first one is also good.}

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