Name: Creamy Crockpot Cheddar Ranch Chicken
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 6
Ingredients: 3 boneless skinless chicken; 6 cups chicken broth; 1 packet of ranch dressing mix (dried packet kind or use my homemade ranch dressing mix); 1 small bag of frozen peas; ½ teaspoon garlic powder; ¼ teaspoon salt; 1/2 teaspoon pepper; 8 oz cream cheese; 3 cup shredded sharp cheddar; 1 tablespoon corn starch + 1 tablespoon water; 16 oz bag of Egg Noodles (or the dumplings will work fine!); tomatoes (optional)

Ingredients

Scale

3 boneless skinless chicken
6 cups chicken broth
1 packet of ranch dressing mix (dried packet kind or use my homemade ranch dressing mix)
1 small bag of frozen peas
½ teaspoon garlic powder
¼ teaspoon salt
1/2 teaspoon pepper
8 oz cream cheese
3 cup shredded sharp cheddar
1 tablespoon corn starch + 1 tablespoon water
16 oz bag of Egg Noodles (or the dumplings will work fine!)
tomatoes (optional)

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Instructions

Cut chicken breast into 1/2″ cubes and place in crockpot.
Cut cream cheese into strips.
In a 5 quart crockpot, add in: Chicken broth, ranch dressing packet, garlic powder, salt, pepper, cream cheese, and 2 cups of shredded cheese.
Cook on high for 3 1/2 hours.
Add remaining cheese and cornstarch mixture (with water), and stir until well blended.
Add in egg noodles and frozen peas, and fold into sauce.
Cover and cook for approximately 20-30 minutes, or until noodles are tender and sauce has thickened. (check your noodles as some crockpots run hotter than others)
Top with chopped tomatoes if you like (optional)