Tuesday, March 8, 2016

Tangy Ranch Chicken - Quick and Easy, in the Crock Pot!

I recently purchased my first crock pot*, and after trying a few recipes I found on Pinterest, I took matters into my own hand yesterday and came up with this delicious tangy ranch chicken recipe.

Tangy Ranch Crock Pot Chicken à la Sweet Freedom!
The prep is quick and easy! 20 minutes or so in the morning, and 6-8 hours later you'll have a dinner your family will love!

  • 2 whole boneless skinless chicken breasts
  • 2-3 cups russets potatoes (approx. 3 medium potatoes)
  • 2 cups baby carrots
  • 1 can whole kernel corn
  • 2 packets (2-oz each) Hidden Valley Dry Ranch Dressing mix
  • 8 slices bacon
  • 3/4 cup water
  • 1/4 cup Ranch Dressing (prepared)
  • 1/8 cup mayonnaise or sour cream
  • 1//8 cup olive oil
  • 1 tsp parsley flakes
  • 1/4 tsp black pepper
  1. Scrub the russet potatoes, then chop them into 2-inch chunks. No need to peel them! Place them in the crock pot.
  2. Add 1/2 cup water.
  3. Place chicken breasts on top of potatoes in pot. Optional: I pound my chicken breasts with a meat tenderizer first; I've made this recipe with and without tenderizing first, and I just prefer mine after tenderizing. But your chicken will be plenty tender without the pounding, should you choose to skip it!
    my trusty meat tenderizer hammer
  4. Cover the chicken breasts with 8 strips of just barely cooked bacon. Note: I use Hormel Microwave bacon, and cook 2 packets (the packets each contain 4 strips) separately, for 1 minute and 50 seconds each, while I'm prepping the potatoes. Couldn't be quicker or easier, and there is absolutely no clean-up!
    Hormel Microwave Bacon - so easy and delicious, and no clean-up!
  5. In a small bowl, combine the following: both packets of Ranch Dressing Mix, the prepared Ranch Dressing, the mayo or sour cream, the olive oil, the pepper, and 1/4 cup water. Stir until well mixed. Add a little more water if necessary to dissolve the Ranch Dressing Mix. Layer this mixture evenly over the chicken and bacon. Cover with parsley flakes.
  6. Wash the carrots and place in crock pot.
  7. Add the whole kernel corn on top last.
    Add the remaining 1/2 cup water around the bottom of the crock pot.
  8. Cook on high for 6 hours or on medium for 8-9 hours.

Let me know if you try the recipe, and what you think!

*My first crock pot for COOKING - of course, I have 4 crock pots at work: 2 for liver of sulfur (one for silver only, one for copper), one for pickle, 1 for vermiculite (for annealing enameled head pins):

Here's my enameling set-up, with my pickle pot on the left, and the vermiculite pot at lower right:
Just can't enamel without a few crock pots!
A close-up of my freshly-enameled headpins, annealing in warm vermiculite in a crock pot:

Vermiculite in a hot crock pot is perfect for annealing enameled headpins!