Place the chicken into the slow cooker insert. Season with salt and pepper.
In a small mixing bowl, whisk together the cream of mushroom soup, chicken stock, Ranch dressing mix and
minced garlic. Pour over the chicken. Do NOT add the cream cheese at the start of slow cooking.
Set the slow cooker on low and cook for 8 hours. With 30 minutes left in the cooking cycle, stir in the cream
cheese. Stir it well, then close the lid and let the slow cooking cycle finish.
Cook the egg noodles or rice, as directed.
Prepare the salad or veggies.
Serve Slow Cooker Cream Cheese Chicken over noodles with side salad, or with rice and veggies.
FREEZER MEAL INSTRUCTIONS: Add all ingredients except cream cheese and side dishes to plastic freezer baggie. Thaw and add to slow cooker, then add cream cheese at the end of the cooking cycle as directed.