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Chicken Ranch in Crock Pot
Servings:
4
Prep Time:
20
minutes
mins
Cook Time:
4
hours
hrs
Total Time:
4
hours
hrs
20
minutes
mins
Author:
Sandy / Reluctant Entertainer
Course:
Main Course
Cuisine:
American
Optional to serve over brown rice, zucchini noodles, or spaghetti squash.
Ingredients
2
pounds
boneless
,
skinless chicken breasts, halved
1
cup
chicken broth
10
cloves
garlic
,
pressed
2
tsp
dried dill
1
tsp
salt
1/2
tsp.
pepper
1
8 oz
package cream cheese
,
softened
1
cup
fresh parsley
,
chopped
4
tomatoes
,
quartered (or chopped)
8
pieces
bacon
,
cooked and chopped
Brown cooked rice
,
or white rice, cauliflower rice, potatoes, zucchini noodles
Instructions
In a slow cooker, arrange the chicken. Mix together the broth, garlic, dill, salt, and pepper. Pour over the chicken.
Cook the chicken on low for 4-6 hours, or on high 2-3 hours, or until chicken is done (170 degrees F).
Transfer the chicken to a platter and cover to keep warm; reserve the liquid.
To make the sauce, add the cream cheese, 1 cup of chicken reserve stock, and 3/4 cup parsley to a small pan. Cook on low, stirring to make a sauce.
Pour the sauce over the hot chicken, and top with tomatoes, bacon and remaining chopped parsley! Serve over brown rice.
Notes
adapted from Better Homes & Gardens
Reposted from March 2020.
Nutrition Facts
Calories:
622
kcal
,
Carbohydrates:
10
g
,
Protein:
51
g
,
Fat:
41
g
,
Saturated Fat:
16
g
,
Polyunsaturated Fat:
4
g
,
Monounsaturated Fat:
18
g
,
Trans Fat:
0.1
g
,
Cholesterol:
164
mg
,
Sodium:
1256
mg
,
Potassium:
1337
mg
,
Fiber:
2
g
,
Sugar:
4
g
,
Vitamin A:
2342
IU
,
Vitamin C:
39
mg
,
Calcium:
82
mg
,
Iron:
7
mg