4 boneless skinless chicken breasts
2 tablespoons butter, melted
1 (10 3/4 ounce) can cream of chicken soup
8 ounces cream cheese, cubed
1/2 cup chicken broth
1 (1 ounce) package hidden valley ranch dressing mix
1/4 teaspoon minced garlic
1 dash paprika
1/8 teaspoon dried oregano
1/4 teaspoon dried parsley flakes
Wash and dry chicken breasts and place them evenly in crock pot. Sprinkle with paprika.
Sprinkle Hidden Valley Ranch salad dressing mix over chicken.
Drizzle chicken breasts with 1 tablespoons melted butter.
Cover and cook on Low for 5 hours.
Melt remaining 1 tablespoon butter in a medium saucepan along with minced garlic and saute slightly.
Add 1 can of 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.