INGREDIENTS:
4 tablespoons butter
1 (.7 ounce) package dry Ranch-style
salad dressing mix
1 (10.75 ounce) can condensed cream of
mushroom soup
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1 (8 ounce) cream cheese
1 bottle of beer
4 skinless, boneless chicken breast-halves
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DIRECTIONS:
| 1. | In a saucepan over medium heat, and stir in the salad dressing mix, mushroom soup, cream cheese, and beer until the sauce mixture is smooth and well mixed. Put the chicken breasts into the bottom of a slow cooker, and pour the sauce mixture over the chicken. Dollop butter on top. Cover and cook on Low setting until chicken is tender, about 4 hours. ENJOY!! |
