Friday, December 12, 2008

Crockpot Bacon and Cheese Chicken

I found this recipe on a great blog A Year of Crockpotting

This was really tasty and easy. I like the sauce before the cheese and bacon so you could very well just do the sauce minus the cheese and bacon and serve over rice. I served it with corn and a side salad.

Crockpot Bacon and Cheese Chicken

2 T olive oil
4-6 chicken breast halves, or equivalent bird pieces (I used 8 breast tenders)
12 pieces cooked and crumbled bacon
1/4 cup teriyaki sauce
1/2 cup Ranch salad dressing
1 cup shredded cheddar cheese

  1. Put the 2 tablespoons of olive oil into the bottom of your crock and spread it around. If you are using thighs or fattier cuts of meat, this step is probably optional.
  2. Put the chicken in the crock on top of the oil.
  3. In a small bowl, combine the teriyaki sauce and the ranch dressing.
  4. Pour sauce over the top of the chicken. Add the shredded cheese and the crumbled bacon to the crock, getting between the chicken pieces, if you can.
  5. Cover and cook on low for 6-8 hours, or on high for 3-4. The cooking time will depend on how thick your chicken pieces are, and if they are fresh or frozen

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