Slow Cooker Creamy Ranch Chicken

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#21821

serves/makes:

ready in:
over 5 hrs

2 reviews

ingredients

1 whole fryer chicken, cut up
OR
6 chicken breast halves, with bone
1 envelope Ranch salad dressing mix
1 can (10.75 ounce size) condensed cream of mushroom soup
8 ounces cream cheese, softened
1/2 cup sherry
salt and pepper, to taste

directions

Wipe chicken with paper towels. Cut whole roaster into pieces. Put cut-up chicken in slow-cooker.

Shake dressing over chicken pieces. Don't add liquid. Cook on high for 3 hours or on low for 7 to 8 hours.

In a saucepan or microwavable bowl, heat mushroom soup, cream cheese, sherry, salt and pepper until the cheese is melted. Stir to mix. Add to slow-cooker and cook another 30 minutes.

Serve over rice or noodles.

added by

Mrs. Amanda Sadler

crock pot notes

Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.

nutrition data

447 calories, 33 grams fat, 7 grams carbohydrates, 24 grams protein per serving. This recipe is low in carbs.

reviews & comments

chowslinger REVIEW:
August 26, 2014

Try this with a combo of ranch and taco seasoning mix! Even more yummilicious! Hint if you oven cook chicken you can use that same spice combo and the skin gets crispy and good!
Dallas Gal REVIEW:
May 31, 2006

This is WONDERFUL and the easiest dish I have made in a while. The difficulty rating should be lowered to 1 or 2! Everyone loved it - youngest to oldest. Now when I make it, I double the 'sauce' (two cans of soup, two blocks of cream cheese)though I only add an additional 1/4 cup of Sherry. We like it best served over rice w/rolls and asparagus. I also keep the chicken pieces big - so it can cook all day, yet not fall apart when served. Thanks for the recipe! Dallas, Texas USA

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