Rich Slow Cooker Chicken With Bacon And Cheddar (Print version)
Tender slow cooker chicken folded into a rich cream cheese sauce with bacon, cheddar, ranch seasoning, and green onions.
# Ingredients:
For the chicken
01 -
2 lb (900 g) boneless skinless chicken breasts
02 -
1/2 cup (120 ml) low-sodium chicken broth
03 -
1 packet (1 oz / 28 g) ranch seasoning mix
04 -
1/2 teaspoon garlic powder
05 -
1/4 teaspoon black pepper
06 -
8 oz (225 g) cream cheese, cut into cubes
For finishing
07 -
1 1/2 cups (170 g) freshly shredded sharp cheddar cheese
08 -
8 slices cooked bacon, crumbled and divided
09 -
2 green onions, thinly sliced
10 -
Salt, to taste
# Instructions:
01 -
Place the chicken breasts in a single layer in a 5- to 6-quart slow cooker. Pour the broth around the chicken.
02 -
Sprinkle the ranch seasoning, garlic powder, and black pepper over the chicken. Scatter the cream cheese cubes evenly on top.
03 -
Cover and cook on low for 5-6 hours or on high for 3-4 hours, until the chicken reaches 165°F and shreds easily.
04 -
Transfer the chicken to a cutting board and shred with two forks. Return the chicken to the slow cooker and stir it into the warm cream cheese sauce.
05 -
Add the shredded cheddar and half of the bacon. Cover for 5-10 minutes, then stir until the cheese is melted and the sauce is creamy.
06 -
Taste and add salt only if needed. Top with green onions and the remaining bacon, then serve hot over buns, potatoes, rice, or lettuce cups.
# Good to know:
01 -
Freshly shredded cheddar melts smoother than bagged shredded cheese.
02 -
Best served warm while the sauce is creamy and thick.
03 -
Use certified gluten-free ranch seasoning if needed.