Crock Pot Cream Cheese Chicken

Crock Pot Cream Cheese Chicken

4 boneless skinless chicken breasts
2 tablespoons butter, melted
1 (10 3/4 ounce) can 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:

1
Wash and dry chicken breasts and place them evenly in crock pot. Sprinkle with paprika.
2
Sprinkle pkg. of Hidden Valley Ranch salad dressing mix over chicken.
3
Drizzle chicken breasts with 1 tablespoons melted butter.
4
Cover and cook on Low for 4 hours.
5
Melt remaining 1 tablespoon butter in a medium saucepan along with minced garlic and saute slightly.
6
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.
7
Add mixture to crock pot, cover again and continue to cook on low for 1 1/2 hours to 2 hours.
8
Serve over buttered egg noddles