Description
Chicken and bacon slow cooked in a creamy cheddar ranch sauce; easy to make and family-friendly. Serve over pasta, rice, or potatoes.
Ingredients
4 boneless, skinless chicken breasts
¾ cup cooked chopped bacon
1 (8-oz) package cream cheese
1 (10.5-oz) can unsalted cream of chicken soup
½ cup low-sodium chicken broth
1 (1-oz) packet ranch dressing mix
1½ cups shredded cheddar cheese
Instructions
1. Place chicken breasts and chopped bacon into a 6-quart slow cooker.
2. In a saucepan over medium heat, combine cream cheese, cream of chicken soup, chicken broth, ranch mix, and cheddar cheese until smooth.
3. Pour sauce over the chicken and bacon in the slow cooker.
4. Cover and cook on LOW for 4 to 6 hours.
5. Serve whole or shredded over angel hair pasta, rice, or mashed potatoes.
Notes
Substitute chicken thighs or tenderloins if preferred.
Use precooked real bacon bits for convenience.
Turkey bacon can be used for a lower-calorie option.
Add vegetables like spinach or broccoli directly to the slow cooker.
Shredding the chicken before serving is optional.
Store leftovers in an airtight container in the fridge for up to 4 days.
Freeze portions for up to 3 months for easy future meals.
- Prep Time: 10 mins
- Cook Time: 4 hrs
- Category: Slow Cooker Recipes
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 480
- Sugar: 2g
- Sodium: 810mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 115mg