Another winner of a chicken dinner recipe to share today.
Anyone who knows me or has followed here for very long knows I love chicken. It is so versatile, and I love finding ways to throw it in the crockpot in the morning, forget about it all day, and have a yummy dinner.
This one is so easy and very versatile too. We made it into sandwiches, but it would be really delish served over noodles or rice too. You could throw it in a tortilla wrap or even make a quesadilla with it.
Make a big batch and serve it several ways or freeze some for a “rainy” or busy day.
Shredded Bacon Ranch Crockpot Chicken
- 3 lb bag frozen chicken breasts
- 2 blocks of cream cheese (I used 1/3 Less Fat Neufchatel cheese)
- 1 envelope of Hidden Valley Ranch Powdered Dressing Mix
- 1 lb bacon
Place frozen chicken breasts in crockpot. Place cheese and ranch dressing mix on top.
Cut bacon into small pieces and partially cook in skillet to render off most of the fat. Drain fat and pat bacon bits dry. Add to crockpot. Turn on High and let cook for 6-8 hours. Shred chicken with a fork and stir into sauce. Let cook for a bit longer for chicken to soak in sauce and blend.
Serve as a sandwich on your favorite roll and top with dill pickle slices or banana pepper rings, or serve over noodles or rice, wrap in a tortilla or create a quesadilla.
Cheers & Hugs,