Crock Pot Cream Cheese Ranch Chicken

This is a recipe that was derived from Miss Annie's Crock Pot Cream Cheese Chicken that I attempted to make but found that I didn't have exactly the right ingredients...Since my kids love ranch dressing, this version really "hit home" with them...(They were literally "licking their plates" after they were done!) I thank you so much, Miss Annie, for your inspiration for this "alternative ranch-flavored" recipe! :)

• Ready In: 6 hrs 15 mins
• Serves: 4-6

Ingredients

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