I have been meaning to post this for a while now. I've made this meal twice, and both times it was a hit. The first time I made it I sent the leftovers to my mom's house, where my step-dad post-poned eating it for as long as possible because of the "green stuff" in it. He's not a fan of veggies, especially - SPINACH! Although.... once he tried it, he changed his mind about it (at least that's what my mom told me). So, don't be afraid... even if you don't like spinach, give it a try! You can barely taste it, I promise! Or, if you are a chicken (pun TOTALLY intended) leave it out! It's a crock-pot sensation that warms you from the inside out. I personally think it has a real "comfort food" effect. Oh, and I have to give credit where credit is due. I originally obtained this recipe HERE and then modified it a bit :)
And now... without further rambling.... Creamy Ranch Chicken and Spinach!
I used 2 chicken breasts because it's plenty for us, but you can probably add more chicken to it to stretch it and feed more people. I can feed us twice with 2, but the original recipe calls for 4-6.
Stick them babies in the crock pot on low with a packet of Ranch dressing mix, 1/2 cup of water, some salt and pepper if you want, and maybe some chopped garlic if you desire. Let them cook for about 4 hours or until they fall apart easily.
In a separate bowl combine 1 softened brick of cream cheese with a can of cream of chicken soup, a cup of milk and whatever spices you desire, if any. I throw in some more salt and pepper, and some garlic salt. Blend it until smooth. Then I add the green stuff :) I microwave a package of frozen chopped spinach, drain it, and then add about 3/4 of it to the mixture.
When your chicken has been shredded, add the cream mixture, stir it in, and turn the heat up on the crock pot until it's heated all the way through.
I serve this over brown rice, usually with the leftover spinach. ENJOY!!!