We had some chicken in the fridge that needed used up before it went bad, so I decided to do a crock pot experiment! We were having fajitas with leftover steak for dinner anyway, and I figured, hey… might as well have double meat! lol

4 boneless, skinless chicken breasts

1 can each: cream of mushroom, cream of chicken, & cheddar cheese soup

1/2 packet of taco seasoning

We served it all up in some flour tortillas with refried beans and cheese. They were really tasty!

Ingredients:

• 3 boneless, skinless chicken breasts (frozen)
• 4-8 pre-cooked bacon strips, crumbled
• 1 cup fat-free sour cream
• 1 can condensed cream of chicken soup
• 1 packet Hidden Valley ranch dip mix
• 1 heaping teaspoon minced garlic
• 1lb pasta (original recipe calls for rigatone, I didn’t have that, so I used rotini)

In a crock pot/slow cooker, mix sour cream, soup, ranch mix, bacon and garlic until combined. Place frozen chicken on top of this mixture. Cover the crock pot w/ lid, turn on high for ~4 hours, turning the chicken halfway through. When chicken is fully cooked, shred it and stir the shredded chicken into the sauce. Serve over pasta.

This was SO INSANELY GOOD. I really didn’t expect much, since I’m not a huge ranch person. But it was actually really good. The ranch flavor spreads out and ends up being pretty subtle, and the bacon adds a nice smokey flavor. This is going in our meal rotation for sure. :D (Sorry for the crappy photo. I took it on my phone because I was too hungry to mess with my camera. lol)