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INGREDIENTS

4 boneless/skinless Chicken Breasts
1 Package Ranch Salad Dressing Powder
1/3 Cup Water
1 Package of Cream Cheese
1 Can of Cream of Chicken Soup
2 cups Shredded Cheese
1 package Noodles

Servings

INSTRUCTIONS

Start by placing your chicken breasts evenly into the slow cooker. I recommend adding a slow cooker liner to make clean up a breeze.

Next, mix your Ranch salad dressing mix and 1/3 cups of water in a bowl. Make sure to mix it as thoroughly as possible for an even taste to the chicken. **Note: Your mix will be lumpy; there is really no way around that; just make sure it is mixed as well as possible.** Once it is mixed, pour evenly over your chicken.

Cover and cook on low for 3 hours.

After three hours, mix up your cream cheese and can of cream of chicken soup.

Pour the mixture over the top of your chicken and do not stir. You want to create a topping of sorts. As the mixture heats, it will seep down and around the chicken.

Recover and cook for an additional two to three hours on low or until your chicken reaches the desired tenderness.

When you are 30 minutes away from being ready to serve, cover your chicken with shredded cheese, turn the slow cooker off and cover.

Your cheese will melt, creating a gooey, creamy topping. While you are waiting for the cheese to melt, boil your noodles and set them aside to cool. Dish up one piece of chicken from the bottom, making sure to keep the cheesy crust in tact and place on top of your noodles.

NOTES

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Simple Slow Cooker Cheesy Ranch Chicken

4 boneless/skinless Chicken Breasts 
1 Package Ranch Salad Dressing Powder 
1/3 Cup Water 
1 Package of Cream Cheese 
1 Can of Cream of Chicken Soup 
2 cups Shredded Cheese 
1 package Noodles

Start by placing your chicken breasts evenly into the slow cooker.  I recommend adding a slow cooker liner to make clean up a breeze.

Next, mix your Ranch salad dressing mix and 1/3 cups of water in a bowl.  Make sure to mix it as thoroughly as possible for an even taste to the chicken.  **Note: Your mix will be lumpy; there is really no way around that; just make sure it is mixed as well as possible.**  Once it is mixed, pour evenly over your chicken.

Cover and cook on low for 3 hours.

After three hours, mix up your cream cheese and can of cream of chicken soup. 
Pour the mixture over the top of your chicken and do not stir.  You want to create a topping of sorts.  As the mixture heats, it will seep down and around the chicken.

Recover and cook for an additional two to three hours on low or until your chicken reaches the desired tenderness.

When you are 30 minutes away from being ready to serve, cover your chicken with shredded cheese, turn the slow cooker off and cover.

Your cheese will melt, creating a gooey, creamy topping.  While you are waiting for the cheese to melt, boil your noodles and set them aside to cool.  Dish up one piece of chicken from the bottom, making sure to keep the cheesy crust in tact and place on top of your noodles.

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Nutrition

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Serving Size: 1 Serving (76g)
Recipe Makes: 4 Servings

Calories: 186
Calories from Fat: 128 (69%)

Amt Per Serving		% DV

	Total Fat 14.2g	19 %
	Saturated Fat 8.4g	42 %
	Monounsaturated Fat 4.1g
	Polyunsanturated Fat 0.6g
Cholesterol 45.2mg		14 %
Sodium 715.5mg		25 %
Potassium 164.4mg		4 %
Total Carbohydrate 4.4g		1 %
	Dietary Fiber 0g	0 %
	Sugars, other 4.4g
Protein 10.4g		15 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 186

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