5-Ingredient Slow Cooker Retro Cream Chicken Directions:
Place the frozen chicken breasts in an even layer on the bottom of a 5- to 7-quart slow cooker.
Whisk together the condensed cream of chicken soup, dry ranch dressing mix, and chicken broth until smooth and creamy.
Pour the mixture evenly over the chicken breasts in the slow cooker.
Dot the top with the pieces of butter.
Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours until the chicken reaches an internal temperature of 165°F.
Shred the chicken directly in the slow cooker with two forks and stir into the sauce.
Stir in additional broth to reach desired consistency.
Switch the slow cooker to WARM and let sit for 10 to 15 minutes.
Serve hot over noodles, rice, or potatoes.
WW Points Calculation
2 to 2 1/2 pounds Tyson frozen boneless skinless chicken breasts and 1/2 cup Swanson low-sodium chicken broth: 0.00
2 (10.5-ounce) cans Campbell's Healthy Request condensed cream of chicken soup: 6.50
1 (1-ounce) packet Hidden Valley dry ranch dressing mix: 3.50
4 tablespoons Land O Lakes unsalted butter: 18.00
Points Information:
Total Points: 28.00
Servings: 6 (1 cup per serving)
Points per serving: 4.67
Nutrition Information
Calories: 330
Fat: 13 g
Protein: 43 g
Carbohydrates: 8 g
Sugar: 1 g
Sodium: 680 mg
I'm waiting for your comments! Enjoy!
