Ingredients
3/4 cup chicken broth1 envelope ranch salad dressing mix2 pounds boneless skinless chicken breast halves1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted1 package (8 ounces) cream cheese, cubed and softened Hot cooked rice or noodlesOptional: Shredded cheddar cheese, crumbled cooked bacon and chopped green onions
Preparation
In a 4- or 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.
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.
