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?
Servings: 8
Calories: 425kcal
Ingredients
- 1 3 pound bag of frozen boneless skinless chicken breast
- 2 tbsp butter melted
- paprika
- 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
Instructions
- 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.
Nutrition
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