The name of the game lately has been quick and easy, which of course, applies to anything I am actually able to whip up in the kitchen. Here is a yummy chicken recipe I’ve made a couple of time in the past few months!
Crockpot Ranch Chicken
1-1.25 lbs chicken breast
1/2 teaspoon paprika
1 packet of ranch dip mix (I used Hidden Valley)
1 Tbsp garlic powder
1 tsp salt
1 tsp pepper
3/4 cup chicken broth
1/3 cup almond milk
1 Tbsp oregano
Optional: 1/3 cup Greek yogurt
Spray your slow cooker with non-stick spray. Put in the chicken breasts. Pour the chicken broth over the breasts. Sprinkle in the ranch mix, paprika, garlic powder, salt, and pepper. Cook on low for 6-7 hours, or until the chicken shreds easily. 30-45 minutes before serving, pour in the almond milk and oregano. Shred chicken and mix well.
***Before having Grant, I also put in Greek yogurt at the end to make it a bit more creamy. I have cut dairy out of my diet, so I also cut out the yogurt. I think it tastes great either way.***
This can easily be made to go over a salad, on a sandwich, or to be mixed with pasta. It yields chicken for multiple meals, so make it on a Monday for the week to make your life a little bit easier.