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Slow Cooker Cheesy Bacon Ranch Chicken with Baby Potatoes
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 1.5 pounds baby potatoes, halved
  • 1 packet ranch seasoning mix
  • 1/2 cup chicken broth
  • 1.5 cups shredded cheddar cheese
  • 6 slices bacon, cooked and crumbled
  • 1/2 teaspoon black pepper

Instructions
 

  • Place the halved baby potatoes in the bottom of the slow cooker in an even layer.
  • Lay the chicken breasts on top of the potatoes and sprinkle the ranch seasoning mix and black pepper over the chicken.
  • Pour the chicken broth around the edges of the slow cooker, avoiding the top of the chicken.
  • Cover and cook on low for 6 hours or until the chicken reaches an internal temperature of 165°F and the potatoes are tender.
  • Sprinkle the shredded cheddar cheese over the chicken, then add the crumbled bacon on top.
  • Cover again and cook on low for 15 more minutes until the cheese melts.

Notes

For the best texture, add the cheese and bacon only at the end so the bacon stays crisp. If you prefer a thicker sauce, remove the chicken and potatoes after cooking and stir the remaining liquid with a bit of cornstarch slurry before serving. Leftovers reheat well in the microwave with a splash of broth to keep the chicken moist.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker