Crock Pot Bacon Ranch Chicken

2 Strips of bacon, cooked and crumbled

1 tbsp Garlic Seasoning

1 (1oz) Packet Dry Ranch Mix

1 (10.75 oz.) Cream of Chicken Soup (or homemade substitute)

1 cup sour cream

1 lbs. Chicken (I used 5 chicken breast)

Serve with Pasta or Rice

Mix Bacon, Garlic, Ranch, Cream of Chicken and Sour Cream. Pour over Chicken.

To Freeze: Place in a Gallon Freezer Bag. Freeze Flat.

To Sever: Thaw for 8 hours or overnight. Spray slow cooker with non-cooking spray (I use an oil water spray bottle…1 part olive oil 2 parts water) Cook on low 3-4 hours or high for 6 (You can place all ingredients in the crockpot frozen…cooking time will vary) Pull/shred chicken and serve over rice or pasta

Serves 5

Recipe slightly adapted from Kelly’s Hatfield Kitchen

Recipe Provided by Amanda