Ranch chicken

1 1/4 lbs chicken tenders or boneless skinless chicken breasts cut up into bite size pieces

4 oz canned mushrooms, drained

1 oz packet of dry Ranch dressing

1 chicken bouillon cube

1 can cream of chicken soup

8 oz cream cheese (reduced fat works great)

Combine chicken and mushrooms in slow cooker. Sprinkle ranch over the top. Dissolve bouillon in one cup of boiling water. Pour over chicken. Make sure chicken is completely covered by liquid. Cook on low for 3-4 hours. Stir in soup and cream cheese. Stir until melted and warmed. Serve over rice.