Tuesday, August 10, 2010

Bacon Ranch Slow-cooker Chicken

4 boneless, skinless chicken breasts
2 T Baco's bacon flavor bits
1 t minced garlic
1 package ranch dressing mix
1 10.75 oz can condensed cream of chicken soup (healthy version is fine)
1 c light sour cream

1 lb egg noodles (on hand for serving day)

Cooking Day:
1. Combine the first 5 ingredients
2. Place chicken in freezer bag and pour sauce over top
3. Seal and freeze

Serving Day:
1. Empty bag (which has been thawed completely in fridge) into slow cooker.
2. Cook on high 4-5 hours
3. Serve over hot egg noodles.

1 comment:

Nico said...

This was delish. With the leftovers, we made chicken pot pie (just get the rolls of pie crust and fill it with the leftovers and some peas or other veggies).