Tonight's dinner is brought to you courtesy of my friend Jen A. I don't know if that's really the right way to word it...she sent me the recipe after they had it for dinner recently. I thought it sounded really good, and I didn't need to buy that many ingredients for it.
My dinner schedule got all wonky this week, and I almost missed out on making this because I got sucked in to Facebook this afternoon. I should back up. My friend Jen B. and I both got haircuts today. The boy and I went over to her house this morning, and I stayed with our crazy bobo boys while she went and got her hair cut, then she came and stayed with them while I went. Beautiful system really. By the time the boy and I got home it was after 1:00 (naptime), but he insisted he was still hungry, despite feasting on hot dog, mandarin oranges, and tortilla chips at Jen's. So I got him some more to eat, put him down for his nap, then played on Facebook. Really it wasn't that long--I swear!! I was also uploading pictures to the Walgreens website to get printed, so I needed something to do while I was waiting for that process. See? I can just about always justify my Facebook obsession. ;) Anyway, I remembered around 2:20 (done with Facebook at that point, getting ready to watch 90210 from this past Tuesday--while I worked on getting stuff ready to shred...see, I'm ALWAYS productive. Always.) that dinner was supposed to be via crockpot tonight and kind of panicked since I remembered reading it was an almost six hour recipe. Thankfully that was on low, so I just bumped the heat up to high. But now I'm getting ahead of myself.
Jen's Crockpot Creamy Ranch Chicken
4 boneless skinless chicken breasts
2 Tbs butter, melted
1 can cream of chicken soup
8 oz cream cheese, cubed
1/2 c chicken broth
1 (1oz)packet ranch dressing mix
1/4 tsp minced garlic
1 dash paprika
1/8 tsp dry oregano
1/4 tsp dry parsley flakes
Wash and dry chicken breasts and place them evenly in crock pot. Sprinkle with paprika. Sprinkle ranch salad dressing mix over chicken. Drizzle chicken breasts with 1 tablespoons melted butter. Cover and cook on low for 4 hours.
Melt remaining 1 tablespoon butter with minced garlic and saute slightly. Add cream of chicken soup,cream cheese cubes, 1/2 c chicken broth, dried oregano and dried Parsley flakes. Stir on med til smooth. Add mixture to crock pot, cover again and continue to cook on low for 1 1/2-2 hours.
*****
When I took the lid off to add in the sauce, the chicken smelled really yummy. I was wishing I had a whisk clean to mix up the sauce, but both of mine were in the dishwasher. I also eyeballed the chicken broth because both of my liquid measuring cups were in the dishwasher as well. Can you tell I need to run my dishwasher?
I hope it turns out. I have trouble with chicken in the crockpot...it always comes out dry. My fingers are crossed either it doesn't this time or the sauce helps it seem more moist. Jen said it was good with egg noodles, but I'm going to make rice instead. I also need to check what frozen veggies are in my freezer to have along with it.
Oh, and like I said, I did the first step for two hours on high instead of four on low. I bumped it down to low when I added the sauce, but I figured I'd check the chicken after an hour to see how cooked it was, in case I needed to move it back up to high.
2 comments:
Wonky...good word. I am anxious to hear how you guys liked this recipe. I have it slotted for next weeks menu, and it sounds really yummy.
I found it impossible to cook chicken in the crockpot without it being dry, until I finally got brave enough to try cooking with boneless thighs instead of chicken breasts. When I did I was amazed because it seems the longer you cook them the tenderer they get. As opposed to the breasts which get all dry and stringy and have no patience at all.
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