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This recipe for Crock Pot Cream Cheese Ranch Chicken is so easy to prepare and is good served over rice or pasta. Add some cornbread muffins and a green vegetable to make your meal complete. This would be good over mashed potatoes, too.

3 to 4 boneless skinless chicken breasts, whole or chopped (could use other chicken parts)
2 tablespoons butter
1/2 cup chopped green onion (or regular onion)
1 (4 ounce) can mushrooms, drained (optional)
1 cup chicken broth
1 (10.5 ounce) can cream of chicken soup, undiluted
1 (8 ounce) package cream cheese, cut into pieces
1/4 teaspoon garlic powder
1/2 teaspoon dried chives
1/4 teaspoon black pepper
1 teaspoon Worcestershire sauce
1 (1 ounce package) Kraft thick and cream ranch dressing mix

Melt butter in skillet on top of the stove and brown the chicken and onions. Remove chicken and add to 3 quart crock pot. Add the mushrooms, chicken broth, cream of chicken soup, cream cheese, garlic powder, chives, black pepper, Worcestershire sauce and ranch dressing mix to the skillet. Stir and heat on medium just until cream cheese is melted. Pour over chicken in crock pot. Cook on low for 5 hours or high for 3 hours or until chicken is done. Makes 6 to 8 servings. Enjoy!

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