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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (390g) Recipe makes 6 servings The following items or measurements are not included below: 2 ounces dry ranch dressing mix |
||
| Calories 405 | ||
| Calories from Fat 224 | (55%) | |
| Amount Per Serving | %DV | |
| Total Fat 24.9g | 38% | |
| Saturated Fat 12.6g | 63% | |
| Monounsaturated Fat 6.3g | ||
| Polyunsaturated Fat 2.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 120mg | 40% | |
| Sodium 1089mg | 45% | |
| Potassium 655mg | 18% | |
| Total Carbohydrate 10.1g | 3% | |
| Dietary Fiber 0.6g | 2% | |
| Sugars 2.7g | ||
| Protein 35.0g | 70% | |
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Ingredients
- 2 (1 ounce) envelopes dry ranch dressing mix
- 6 boneless skinless chicken breasts
- 12 ounces thinly sliced mushrooms (more if you want)
- 2 tablespoons butter
- 1 (14 1/2 ounce) can chicken broth
- 2 (10 1/2 ounce) cans condensed cream of mushroom soup
- 8 ounces cream cheese
- 2 garlic cloves, minced
- salt
- black pepper
Directions
1
Mix together dressing mix, chicken, mushrooms, butter, and chicken broth in crock pot.2
Cook on high 5-6 hours.3
About 1 hour prior to serving, mix mushroom soup, cream cheese, and garlic; add to crock pot.4
Cook on high for 1 more hour.5
Season with salt and pepper to taste, and serve over rice or noodles.
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Featured Reviews for This Recipe
From: AKillian24
On Aug 15, 2008
I totally loved this! It's a great stick-to-your-tummy easy meal that DH and I both enjoyed. I did use fresh mushrooms (and lots of em!) and added some chopped onion and fresh parsely in the first round of cooking. I used lf/ff ingredients and served mine over low carb noodles. Tasty!
From: MizzNezz
On Aug 2, 2002
I cut the chicken breasts in half and only used 1 envelope of the ranch dressing mix, 1 can soup, and 4 oz cream cheese. It was very creamy and had a great flavor. Served this with boiled red potatoes and a side of steamed broccoli. Thanks Manda! I will make this again.
From: 1TexasLizard
On Jun 17, 2002
Wow! THANK YOU, Manda!! Spectacular dish and so wonderfully crockpot easy. I have to admit I was skeptical about the high setting, but the chix was plenty moist and of course, delightfully tender. Only small changes I made were to increase to 16oz mushrooms (more would certainly not hurt!), only 1 can of soup, and lowfat cream cheese. During the last hour I also thickened it with a couple of Tbls. of corn starch diluted with equal water and added a couple of Tbls. of sherry cooking wine. It smelled SO good I didn't even take time to make a salad...DH and I just had it over brown rice. Yum, yum!!
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