Crockpot Chicken, Cream Cheese Ranch

Crockpot Chicken, Cream Cheese Ranch

  • 4 pounds chicken thighs without skin
  • 2 tablespoons butter or margarine, melted
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1-ounce Italian salad dressing mix
  • 1 large onion, chopped
  • 2 tablespoons chicken broth
  • 1 can condensed cream of chicken soup
  • 8 ounces cream cheese, cubed
  • 1/2 cup chicken broth
  • 2 cloves garlic, minced


Brush chicken with butter and layer in the crockpot, sprinkling dry Italian seasoning mix over each layer. Cover and cook on LOW for 6 to 7 hours.

About 45 minutes before done, brown the onion in the 2 tablespoons chicken broth and then add the cream cheese, soup, salt and pepper, and 1/2 cup chicken broth to the saucepan. Add the minced garlic and stir all ingredients until smooth. Pour sauce mixture over chicken in crockpot and cook an additional 30 to 45 minutes. Remove chicken to platter and stir sauce before putting into a gravy bowl.

Lemon Drop Pie

  • 1 cup lemon drops
  • 1 3/4 cups boiling water
  • 1/4 teaspoon salt
  • 3 tablespoons cornstarch
  • 2 tablespoons all-purpose flour
  • 3 eggs, separated
  • 1/3 cup lemon juice
  • 2 tablespoons butter
  • 1 tablespoon grated lemon rind
  • 1 baked 9-inch pie shell


Pour water over lemon drops candy in a saucepan and let stand two hours. Boil liquid until drops dissolve, stirring constantly. Combine dry ingredients. Sift into a hot liquid: stirring constantly.

Beat egg yolks until lemon-colored. Add yolks and butter to the thickened mixture and blend thoroughly. Cook three minutes. Add lemon juice and rind slowly; blend thoroughly. Pour into baked pie shell. Make meringue and brown meringue in the oven.

Fajita Macaroni and Cheese

  • 1 1/2 pounds ground beef
  • 16-ounce elbow macaroni, cooked and drained
  • 1/2 cup sliced green onions, divided
  • 1 (1.4 ounces) envelope fajita seasoning mix
  • 2 (15.5 ounce) jars salsa con queso
  • 1/2 (4.5 ounces) package taco shells, crushed


Brown ground beef in a large skillet, stirring until it crumbles; drain. Stir in macaroni, 1/4 cup green onions, seasoning mix, and salsa con queso; pour into a lightly greased 13 x 9-inch baking dish. Sprinkle with crushed taco shells. Bake at 350 degrees F for 30 minutes or until thoroughly heated. Sprinkle with remaining 1/4 cup green onions. Makes 8 servings.

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