3/4 cup chicken broth
1 envelope ranch salad dressing mix
2 pounds boneless skinless chicken breast halves
1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
1 package (8 ounces) cream cheese, cubed and softened
Hot cooked rice or noodles
Optional: Shredded cheddar cheese, crumbled cooked bacon and chopped green onions
1. In a 4-5-qt. slow cooker, combine broth and dressing mix; add chicken. Cover and cook on low for 6 hours. Remove chicken to cutting board; shred with 2 forks and return to slow cooker.
2. Stir in soup and cream cheese. Cover and cook on low until cream cheese is melted, about 30 minutes. Serve over rice or noodles. Add optional toppings as desired.
TOTAL TIME: Prep: 10 min. Cook: 7 hours
YIELD: 8 servings.
2/3 cup: 267 calories, 15g fat (7g saturated fat), 94mg cholesterol, 776mg sodium, 7g carbohydrate (1g sugars, 1g fiber), 25g protein.