Slow Cooker Chicken Ranch Pasta
Well, this Chicken Ranch Pasta's base ingredient (as in the one that makes the delicious sauce), is cream cheese. It's bound to be a good one if that's the case, right?
- 1 3 pound bag of frozen boneless skinless chicken breast
- 2 tbsp butter melted
- 1 oz package of Ranch Dressing mix
- 2 cans cream of chicken soup
- 2 8 oz cream cheese cubed
- 1/4 tsp dried oregano
- 1/2 tsp. dried parsley
- 1 tsp minced garlic
- 2 cups frozen broccoli
- egg noodles - 16 oz package
Sprinkle paprika and ranch dressing mix over both sides of each chicken breasts.
Pour melted butter over all of the chicken breasts.
Cook on low for 4-5 hours.
Remove chicken from slow cooker and using a slotted spoon, strain any fatty chicken pieces, etc. that you would not mixed into your sauce.
Put remaining ingredients, cream of chicken soup, cream cheese, oregano, parsley,minced garlic, and frozen broccoli in slow cooker. Stir and/or whisk around until it's not clumpy.
Replace chicken into the slow cooker and cook another 1-2 hours on low.
Boil egg noodles on stove top about 10 minutes before you're ready to serve.
Using scissors or a knife, chop chicken into smaller pieces.
Add egg noodles and stir well, being sure to coat all noodles with the white sauce.
Freezer to Slow Cooker Instructions:
Melt cream cheese in microwave.
Stir together cream cheese, cream of chicken soup, oregano, parsley and minced garlic.
Place mixture into a freezer safe bag.
Staple to the 3 pound bag of chicken, being sure to label as Chicken Ranch Pasta.
On cooking day, sprinkle frozen (or thawed) chicken breasts with paprika and ranch mix.
Cook on low for 5 hours.
Follow Directions 4-9 above.
Calories: 425kcal | Carbohydrates: 5g | Protein: 51g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 192mg | Sodium: 679mg | Potassium: 968mg | Fiber: 1g | Sugar: 2g | Vitamin A: 774IU | Vitamin C: 24mg | Calcium: 60mg | Iron: 1mg