Crockpot Ranch Chicken and Rice

This this a super yummy recipe that the entire family will enjoy. Be warned though...this isn't a low fat recipe. To modify it, however, to make it a little healthier, you can omit the butter, substitute low fat cream cheese and use reduced sodium cream of chicken soup. Also I use brown rice instead of regular white rice with my recipe which tastes just as great and is better for you. I bet you could even use quinoa. I may have to try that next time myself.

Ingredients:

4 chicken breasts 

1 can of cream of chicken soup

1 cup of water

2 tablespoons of butter (melted)

8 oz cream cheese

1 clove of garlic (chopped fine)

2 diced shallots

Ground pepper 

1 packet of dry Ranch mix

2 packets of Boil in the Bag brown rice

Place chicken breasts in the bottom of the crockpot.  Sprinkle with the Ranch packet and melted butter. 

Then combine the cream cheese, cream of chicken, water, garlic, shallots and ground pepper in the crockpot. Close the lid and let cook for 8 hours on low or six hours on high. 

It should look something like this as you begin to cook it. I used spreadable cream cheese I had on hand. If you are using the block, yours will be in cubes. 

 

After two hours it should look something like this:

Once the chicken is cooked all the way through, use two forks to shred the chicken.  Prepare your noodles or rice. Then either add the pasta or rice to the mixture or you can serve the mixture on top of the rice or pasta. I prefer to mix the rice in with the chicken mixture. 

     Before adding rice.

 Cooked in four hours... My husband could not wait. This is with the rice added before serving. Give it some time for the rice to absorb some of the liquid from the mixture.

Add a salad or toasted garlic bread and you're ready to eat!