Revamped Rachael's Recipe

I tried out Rachael's crockpot chicken alfredo recipe today. YUMMMMMO!!! She said it was super rich so I revamped it a bit since my pouch is not a fan of rich food. (It just craves suggar and carbs ya know) I used 3 large chicken breasts (about 1.5 lbs) 1/2 cup chicken broth (in place of the 1/2 cup butter) 1 can 98% FF cream of chicken soup 1 onion diced small (because cooking without onion in our house is unheard of) 2 cloves garlic - minced 1 pkg ranch dressing mix (thanks to her hubby for the suggestion - it was PERFECT) I put the chicken breasts in the bottom of my crockpot and topped with all of that and stirred. Cooked it on low for about 6 or 7 hours. Then I used two forks to shred the chicken and added 4 oz (half a pkg) of light cream cheese and stirred to get it to melt. Meanwhile I made some white rice, carrots and garlic bread. Let me tell you - it was yummmmmmmmmmmo. And it had tons of chicken and tons of protein. I just had about 2 T of rice with about 1/2 cup of the chicken mix over top. Thanks for the idea Rachael - hubby and toddler approved!!!!

Cool, I am glad you were brave enough to try some substitutions. Was the less cream cheese creamy enough???? I LOVE cream cheese I am having an enchilada with the leftovers of this recipe tonight. The chilled leftovers make the best echilada filling. I am wondering if it would be the same with ranch flavor. But how can you not like ranch ??? Rachael

I was just thinking of how I perfer the enchilada filling use for this recipie. I wonder if we could try using taco seasoning instead of the dressing packet?????? mmmmmmm experimentation time!

It's definetely a good base recipe for anything!! I like the consistency of how it turned out for serving over the rice. And it would definetely make a good enchilda filling too.

Sounds Yummy!!!!I am copying & definetly plan to do this week!!!Thanks Ladies!!!~Missy~