This is Fresno's first week out of the 80˚s. I mean, it did hit 81˚ on Monday, but after that we've been in the 70˚s. Actually, on Friday our high will be 58˚! Tuesday I got a lot done between classes. I took down all of our Halloween decorations (which we had an abundance of since we had a party), and I decided to bust out the crock pot for a nice, warm, comforting meal. I picked a recipe that only called for things I had (save one, I think).
I got the idea from the Crock Pot Girls Facebook page, tossed everything in, and had a different, great dinner. I even caught Ben licking the gravy off the spoon when he put the leftovers away!
BACON RANCH SLOW COOKED CHICKEN
2 Tbsp Real Bacon Bits (I use 1/2 bag or jar)
1 tsp minced garlic (can use powder) (We LOVE garlic. I used 5 cloves, minced. Flavor only had a HINT of garlic)
1 pkg Hidden Valley Ranch Dressing Mix
1 can Cream of Mushroom Soup
1 cup Sour Cream
4-5 Boneless Chicken Breasts (skinless) (I poke holes in them with fork)
1. Combine first 5 ingredients.
2. Spray crock pot with Pam & put chicken breast in crock pot.
3. Pour ingredients over the chicken breast.
4. Cook 3-4 hours on HIGH until done.
We served it with mashed potatoes! Enjoy!
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