Ingredients :
- 3/4 cup chicken broth
- 1 envelope ranch salad dressing mix
- 2 pounds boneless skinless chicken breast halves
- 1 can condensed cream of chicken soup, undiluted
- 1 package cream cheese, cubed and softened
- Hot cooked noodles or rice
- Optional: Shredded cheddar cheese, crumbled cooked bacon and chopped green onions
Directions :
- 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.
