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

Beef Tips Crock Pot

Beef Tips

Sirloin Tip Steaks (2-3 steaks)
1 can of GOLDEN mushroom soup
½ can of water (use can from soup)
½ can of white cooking wine (use can from soup)
1 packet of onion soup mix
1 clove minced garlic
1 medium onion cut into rings

In your slow cooker, combine soup, water, cooking wine, onion soup mix, and minced garlic. Wisk together to remove lumps, then add onions and steaks (we just put them into the liquid whole, and pull the meat apart once it is cooked… you can cut meat up before cooking if you choose). Make sure the steaks are fully covered in the mixture; you can add a little liquid if needed to cover the steaks.

We serve this dish over white rice, with a salad. Enjoy!