Stephanie Murphy's Crockpot Bacon Ranch Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
8 slices Kroger Brand Lower Sodium Bacon - Fried and Crumbled1 cloved fresh garlic, minced3 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 cans1 can Swanson 100% Fat Free 33% lower sodium chicken broth 14.5 oz can1 cup Daisy Brand Light Sour Cream3 boneless, skinnless chicken breasts2 medium size red potatoes, sliced thin Parsley, fresh and chopped, for garnish (opt)
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.
**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.
Nutritional Info 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
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