Slow Cooker Bacon Ranch Chicken and Rice Recipe
This is a quick and easy dinner you can put together in 5 minutes and serve in about 3 hours.
Servings 4 people
Equipment
- Slow Cooker
Ingredients
- 3 Boneless Chicken Breast
- 12 pieces Precooked Bacon, chopped
- 1 tbsp Minced Garlic
- 2 oz or to taste Dry Ranch Dressing Mix *you can use one envelope if you don't have a bulk supply.
- 2 cans Cream of Chicken Soup
- 1 bag Frozen Mixed Veggies *I have used two bags too! Too many veggies is never a bad thing!
- 1 cup Long Grain Brown Rice, uncooked
- 2 cups Shredded Sharp Cheddar Cheese
- 1 cup 2% Milk
- 1 cup Water
- Ground Pepper to Taste
Instructions
- I use disposable liners for my slow cooker. So insert your liner then spray with cooking spray to prevent sticking.
- Place chicken across the bottom of the slow cooker.
- Mix garlic, soup, milk, water, dry ranch dressing, rice, frozen veggies and ground pepper together in a bowl. When well combined, pour over chicken.
- Sprinkle bacon and half of the shredded cheese on top. Cook on high for 3 hours. 4 hours if the chicken is frozen. Once chicken is cooked, remove from slow cooker and shred. Place shredded chicken back in slow cooker with remaining ingredients and mix until well combined.
- Serve with remaining shredded cheese and additional chopped bacon pieces on top and enjoy!