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Bacon Ranch Chicken and Rice Slow Cooker Meal
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 1.5 pounds boneless skinless chicken breasts
  • 1 packet (1 ounce) ranch seasoning mix
  • 1 can (10.5 ounces) cream of chicken soup
  • 1 cup chicken broth
  • 1 cup uncooked long-grain white rice
  • 8 ounces cream cheese, cubed
  • 6 slices bacon, cooked and crumbled
  • 1 cup shredded cheddar cheese

Instructions
 

  • Place the chicken breasts in the bottom of the slow cooker. Sprinkle the ranch seasoning mix evenly over the chicken.
  • Pour the cream of chicken soup and chicken broth over the top. Stir gently to combine the liquids around the chicken.
  • Cover and cook on low for 5 hours.
  • Add the uncooked rice and cubed cream cheese. Stir to mix everything together, then cover and cook on low for 1 more hour until the rice is tender.
  • Shred the chicken with two forks and stir it back into the rice mixture. Top with the crumbled bacon and shredded cheddar cheese. Cover for 5 minutes to let the cheese melt before serving.

Notes

Cook the bacon until crisp before crumbling so it keeps its texture against the creamy rice. If the mixture looks too thick after cooking, stir in a splash of warm broth. Leftovers reheat well in the microwave with a little extra broth to loosen the rice.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Skillet