Crock Pot Cheesy Bacon Ranch Chicken Back For Seconds Add chicken and dry ranch seasoning to a crockpot. cover and cook on low for 6 8 hours. if chicken is frozen, no extra liquid is needed. if chicken is thawed, add 1 2 cup water to the slow cooker. shred the cooked chicken and stir in sour cream, cheese, and bacon. serve on a bun, or with potatoes, rice, or tortilla chips. Ingredients. 4 5 medium boneless, skinless chicken breasts; 1 packet dry ranch dressing seasoning; 16oz sour cream; 2 cups shredded cheddar cheese; 5 slices of bacon, cooked and chopped.
Easy Cheesy Crockpot Chicken Back For Seconds Instructions. place everything except milk, cheese, and rice in the crock pot. cover and cook on low for 6 8 hours. (if chicken in frozen, leave recipe as is. if thawed, add 1 2 cup water to the slow cooker) shred the chicken and stir in milk, cheese, and rice and serve. Place chicken in the crockpot. step 2 – in a small bowl mix together teriyaki sauce and ranch dressing. step 3 – pour over chicken. toss crumbled bacon over top (reserve some for topping). step 4 – cook on low for about 6 8 hours or on high for 3 4 hours. remove the chicken, shred and return it back into the crock pot. In a separate bowl, blend the softened cream cheese with the ranch dressing mix and water until smooth. pour this mixture over the chicken in the slow cooker. top with the chopped, cooked bacon. cover and set to cook on low for 6 8 hours or on high for 3 4 hours, until the chicken is tender and fully cooked. Reduce the heat to medium. dredge the chicken: while the bacon is frying, slice 2 boneless, skinless chicken breasts in half horizontally, creating 4 thin cutlets. season the chicken lightly with salt and pepper. in a shallow bowl, whisk together ¼ cup of all purpose flour and ½ ounce of ranch seasoning.
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