Ingredients
Units
Scale
- 1 White Onion Sliced
- 6 boneless skinless Chicken Breasts
- 1 Block of Cream Cheese - Full Fat Cream Cheese
- 6 tablespoons of Dry Hidden Valley Ranch Dressing (or 2 packets)
- 1 cup of Shredded Cheddar Cheese or Colby Jack Cheese
- 6 slices of Chrispy Cooked Bacon (reserve 3 slices)
- 2 Green Onions chopped (reserve 20)
Instructions
- In the bottom of the slow cooker lightly spray with spray oil for easy cleanup.
- Add to the bottom of the slow cooker the onion slices.
- Add 6 thawed boneless skinless chicken breasts.
- Sprinkle on top of the chicken the dry Ranch Dressing powder (do not use a bottle of ranch dressing).
- Add the block of Cream Cheese on top of the chicken.
- Cook on low for 4-6 hours. In my CrockPot it took 6 hours on low.
- Remove the lid and shred the chicken with 2 forks. When you have the chicken shredded, mix well.
- Add on top of the shredded chicken 1 cup of shredded cheddar cheese, 2/3 of the chopped green onions and half of the chopped crispy bacon. Use the reserved green onions and bacon to put on top when serving.
Notes
- This recipe is Adapted from Family Fresh Meals.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: main dish
- Method: CrockPot
Nutrition
- Serving Size: 1 serving
- Calories: 291
- Sugar: 1.7 g
- Sodium: 636.8 mg
- Fat: 17.2 g
- Carbohydrates: 3.4 g
- Fiber: 0.3 g
- Protein: 27.4 g
- Cholesterol: 109.5 mg