Lite Crock Pot Cream Cheese Chicken Recipes

Steps:

• Wash and dry chicken breasts and place them evenly in crock pot. Sprinkle with paprika.
• Sprinkle pkg. of Hidden Valley 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 in a medium saucepan along with minced garlic and saute slightly.
• Add cream of chicken soup, the 8 oz. of cream cheese cubes, 1/2 cup chicken broth, dried Oregano and dried Parsley flakes. Stir on medium heat until smooth.
• Add mixture to crock pot, cover again and continue to cook on low for 1 1/2 hours to 2 hours.
• Serve over buttered egg noddles.

Steps:

• Brush chicken with butter and sprinkle with salt and pepper.
• Place in a crock pot and sprinkle dry mix over all.
• Cover and cook on low for 6 - 7 hours.
• About 45 minutes before done, mix soup, cream cheese, and onion in a small saucepan. Cook until smooth.
• Pour over the chicken. Cover and cook another 45 minutes.
• NOTE: I will have the sauce already cooked and frozen and ready to pour over the chicken after it's been cooked in the crock pot, and will include that and the uncooked chicken with the meal.

Steps:

• Brush chicken with butter and sprinkle with salt and pepper.
• Place in a crock pot and sprinkle dry mix over all.
• Cover and cook on low for 6 to 7 hours.
• About 45 minutes before done, mix soup, cream cheese, wine, and onion in a small saucepan.
• Cook until smooth.
• Pour over the chicken and cover and cook another 45 minutes.
• Spoon sauce over pieces when serving.

Steps:

• Place chicken pieces in crock pot and sprinkle Italian seasoning over chicken. Sprinkle with 2 tablespoons melted butter.
• Cook on low for 4-6 hours.
• Melt 2 tablespoons butter in a sauce pan and saute onion and garlic. Add Cream of Chicken Soup, cream cheese, and chicken broth. Stir until smooth.
• Add this mixture to crock pot and cook on low for an additional hour.

Steps:

• Place chicken at the bottom of a slow cooker; pour corn, black beans, and diced tomatoes on top. Top with ranch dressing mix, chili powder, cumin, and onion powder. Stir together. Place cream cheese on top.
• Cover and cook on Low until chicken is no longer pink in the center and juices run clear, 6 to 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Shred chicken with 2 forks; serve.

Steps:

• Melt the butter in a saucepan over medium heat, and stir in the salad dressing mix, mushroom soup, cream cheese, and wine until the sauce mixture is hot, smooth and well combined. Place the chicken breasts into the bottom of a slow cooker, and pour the sauce mixture over the chicken. Cover and cook on Low setting until chicken is tender, about 4 hours.