SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 202.5
  • Total Fat: 6.5 g
  • Cholesterol: 57.6 mg
  • Sodium: 692.7 mg
  • Total Carbs: 11.5 g
  • Dietary Fiber: 0.7 g
  • Protein: 22.0 g

View full nutritional breakdown of Stephanie Murphy's Crockpot Bacon Ranch Chicken calories by ingredient
Report Inappropriate Recipe

Stephanie Murphy's Crockpot Bacon Ranch Chicken

Submitted by: NAGEMSIRRAH

Introduction

This recipe was taken from a posting on the Crockpot Girl's Facebook Page. Original recipe by Stephanie Murphy. I put it on here so I could find out the nutritional values, but I did tweak the original recipe slightly - she asked for bacon bits in the original, and I used real bacon. I also added chicken broth, whereas her recipe called for none. I also added red potatoes because I needed to use them.

I know other versions of this recipe may already exist on this site. I mainly put it on here to find out the nutrition info for the exact products and brands I used, since you never know how the items that people put in compare to yours. Let me know your thoughts and different versions of this receipe you have made!

This is a low carb (if you don't serve it with pasta), low fat, high protein meal.
This recipe was taken from a posting on the Crockpot Girl's Facebook Page. Original recipe by Stephanie Murphy. I put it on here so I could find out the nutritional values, but I did tweak the original recipe slightly - she asked for bacon bits in the original, and I used real bacon. I also added chicken broth, whereas her recipe called for none. I also added red potatoes because I needed to use them.

I know other versions of this recipe may already exist on this site. I mainly put it on here to find out the nutrition info for the exact products and brands I used, since you never know how the items that people put in compare to yours. Let me know your thoughts and different versions of this receipe you have made!

This is a low carb (if you don't serve it with pasta), low fat, high protein meal.

Number of Servings: 10

Ingredients

    8 slices Kroger Brand Lower Sodium Bacon - Fried and Crumbled
    1 cloved fresh garlic, minced
    3 TBS Hidden Valley Ranch Ranch Dressing Powder (this is 1 packet if you buy them like that)
    2 Campbell's Healthy Request Cream of Chicken Soup 10.75 oz cans
    1 can Swanson 100% Fat Free 33% lower sodium chicken broth 14.5 oz can
    1 cup Daisy Brand Light Sour Cream
    3 boneless, skinnless chicken breasts
    2 medium size red potatoes, sliced thin
    Parsley, fresh and chopped, for garnish (opt)

Directions

1.) Combine first 6 ingredients in a bowl to create the sauce.

**The recipe is originally written to cook on high for 2-3 hours. However, if you know you want to leave your chicken cooking on low, for longer than 3 hours, you should add a quarter more of the sauce (yes, this means a quarter more of all of the ingredients required in the sauce). This is just so your sauce does not cook out and leave you with dry chicken. Another option is to only add chicken broth, to make it cook longer, but this can dilute your flavors so that is why I suggest you add a quarter more of everything for the sauce.

2.) Place chicken breasts and potatoes in bottom of slow cooker. I sliced the chicken into 2 - 3 in. wide chunks before I put them in, but it really doesn't matter how you do it.

3.) Pour sauce over chicken breasts. You can let it cook this way, but I like to stir it up, so I did. I made sure the chicken was covered.

4.) Cook 3.5 hours on high. You should check on it at about 2 hours, to make sure your sauce is not too thin, and to see how your chicken is cooking. Since everyone's crock pot is different, it might take yours a shorter or longer amount of time to cook.

5.) You can serve it alone, with side dishes, or over hot egg noodles with a sprinkle of chopped parsley for garnish.The bacon may sink down to the bottom of the crockpot, so you might want to give it all a quick stir, before serving.

Another serving option is to take all of the chicken out (after it it all cooked through, and falling apart), and put it in the bowl of a Kitchenaid (or comparable) mixer. Mix on medium until the chicken is shredded. Add the chicken back into the crock pot and stir.

To thicken, you can also take out about 1/2 of the potatoes (after they are soft) and put them in a blender with some of the sauce. Blend on high until they are all mushed up, then put them back in the crockpot and stir.

If you like a thicker sauce, but didn't use potatoes or don't want to blend the potatoes, you can also take out the sauce (minus potatoes and chicken) and cook it in a pan on the stove. Allow it to come to a boil. Separately, mix about a tablespoon of cornstarch with enough COLD water just to get it to slightly liquid form. Add the cornstarch mixture to the sauce and whisk immediately. Continue cooking/whisking until the sauce is thick - this might take up to 10 minutes. You can add more cornstarch to make it thicker, but allow it to cook for a few minutes before you do that.

Serving Size: Makes 10 cups.






Great Stories from around the Web


Rate This Recipe