June 14, 2013

Pinotized by Food: Bacon Ranch Chicken

If you read my post from Wednesday you'll know that I'm feeling... not quite like myself. Also, I want to eat any food that sounds good. Which is actually a good segue into what I'm focusing on- food! Or, more specifically, recipes. I'm constantly on Pinterest looking for recipes, as one does when one is Pinotized (hypnotized by Pinterest).

This is one of my favorite Pinterest recipes. If you like chicken, bacon, ranch and not putting a lot of effort in to cooking, this recipe is great!

 Picture and recipe from

I've adjusted this recipe a bit to make it more fattening. For the original (slightly healthier) recipe click the link above.

Crock Pot Bacon Ranch Chicken
2 strips of bacon, cooked and crumbled (ha! Who are they kidding? Load it up with as much bacon as you want! Make an extra piece of bacon so you can eat it... because bacon.)
1 tsp minced garlic
1 (1 oz) packet dry ranch dressing mix
1 (10.75 oz) can condensed cream of chicken soup
1 cup sour cream
1 lb. chicken breasts (can be frozen or defrosted)
8 oz. of your favorite pasta, cooked (I like penne)

My addition: Add mushroom slices and diced green onion for more deliciousness (if you like that kind of thing)

Spray slow cooker with non-stick cooking spray and place chicken in the crock pot.
Mix the bacon, garlic, ranch dressing mix, soup, and sour cream together and pour over the top of the chicken. Cook on high for 3-4 hours or low for 6 hours. Shred chicken with two forks. Cook pasta as directed on package and serve chicken over pasta.

I usually put the chicken in frozen (and cook for 6 hours on low) because it's less work for me. Yay laziness! Enjoy!

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