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WOW...this is REALLY good! So i didn't have chicken that was thawed and i actually made it with FROZEN chicken and it STILL turned out beautifully. I put 4 frozen/skinless breasts into the crock pot, drizzled 2 tbsp of melted butter on the breasts then sprinkled the ranch dip on the chicken. i cooked it on high for 4 hours, then saute'd a little onion and garlic...added one block of cream cheese and one can of cream of chicken soup...since the breasts were frozen, they made their own "broth" in the bottom of the crock pot...i added this to the cream cheese mixture as well. when it was all thoroughly mixed and heated thru, i added that to the crock pot and cooked it on low for another hour. The chicken was AMAZING, absolutely fell apart and the sauce was BEYOND yummy!! Served it over some brown rice and we had a great comfort food dinner. THANK YOU!!
This is delicious and so simple to make. I also put in frozen chicken and found there to be no problems. I served over rice since I forgot to get the noodles. Thanks for a fabulous recipe.
Was really good, My other half really enjoyed as well! I served over brown rice and it was perfect! He was even using the leftover sauce as a chip dip, lol!
I made this tonight as directed except I used 4 chicken thighs and 4 legs. When done I placed over mashed potatoes like a gravy and everyone ate till they were bursting it was so good. Oh Oh I did add 1/4th Cup prepared Hidden Valley Ranch dressing to the sauce on the stove top to make sure it was more Ranch flavor the cream cheese.
this is ok. but I have an easier recipe: 4-6 chicken breasts and 2 cans of cream of mushroom soup. Dump into crockpot and cook on low for 6-8 hours.
Best crock-pot recipe I've found in quite a while! Like others, I threw all the sauce ingredients together and added a small can of mushrooms (love mushrooms!) including the liquid, then added 4 frozen boneless, skinless chicken breasts. Cooked on high for 3 hrs then low for 3 hrs. I served that delicious sauce over bow-tie pasta. GOOD STUFF! Thanks Stacky5
I made this today and we really enjoyed it. I changed a few things, added fresh mushrooms, used cream of mushroom soup instead of cream of chicken, added white wine to the sauce, fork shredded the chicken with about a half hour to go, all minor things but very creamy, rich and flavorful.
My family really liked this. I had to change a couple things, and normally I hate when people rate recipes after they have changed the whole thing. I used all of the ingredients except I thought I had a ranch packet and didnt. I had to sub a Good Seasons Italian dressing one. I feel the base recipe is really good and can easily be tweaked according to preferences. Next time I think I will add some onions and sweet peppers, just because we like them. It was in no means lacking without having them in there. Because I was pressed for time and forgot to thaw my chicken out in the morning, I just threw it all in the crock, frozen chicken and sauce ingredients- everything. After about 5 hours on high, I took the chicken out and shredded it and added it back in and then served over egg noodles. Three of my kids had seconds if that tells you anything. Thanks for the recipe.
Wow...so rich and creamy. My picky guys loved it, and hubby said he will be requesting this one again. Granted, high in fat and not terribly healthy...but delicious. Perfect for a comfort meal. thank you!
Really good dinner! I used 4 chicken breasts and 2 thighs. Started from frozen, and like another reviewer, I used the broth in the crock pot rather than canned. Next time I'll add back a bit more broth, since I drained all the extra from the chicken. As it was the sauce was a touch thick for us. Served this over noodles for the fam and over green beans for myself to save carbs. For those with noodles, I added peas to up the nutrition. Thanks for sharing.