Ingredients (5)
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boneless skinless chicken breasts 2 lbs.
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butter, cubed 4 tablespoons
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heavy cream ½ cup
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cornstarch, sifted 2 tablespoons
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Categories (4)
Steps (2)
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1Place the chicken breasts in the pot of a slow cooker. Sprinkle with Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix, then top with the butter and heavy cream. Cook on low heat for 2–3 hours until the chicken reaches an internal temperature of 165°F.
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2Remove the cooked chicken breasts from the slow cooker, then increase the heat to high. Add the cornstarch to the leftover sauce inside the pot, and continuously whisk until the sauce becomes thickened, about 2 minutes. Ladle over the chicken and serve.
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1Place the chicken breasts in the inner pot of your multi-cooker. Sprinkle with Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix, then top with the butter. Pour heavy cream and ½ cup chicken broth into the pot.
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2Turn on the multi-cooker and secure the lid, setting pressure valve to “sealing.” Select “manual” or “pressure cook” and cook on high-pressure for 8 minutes. Select “cancel” to turn off the machine.
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3Allow the pressure valve to natural pressure release for at least 10 minutes, then quick-release the pressure by turning the seal to “venting.” Remove lid and take out the chicken.
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4Switch multi-cooker to sauté mode. Add the cornstarch to the leftover sauce inside the pot, and continuously whisk until the sauce thickens. Ladle over the chicken and serve.
* Always follow manufacturer’s instructions.
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Did you make this recipe?
I made it
(539 people made this)
Notes
Keeping Notes? Save 'em here.
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