Slow Cooker Chicken Bacon Ranch

Ingredients

• 800g Boneless skinless chicken thighs
• 200g Bacon rashers, chopped
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 1 tsp Dried dill
• 1 tsp Dried parsley
• 1/2 tsp Salt
• 1/2 tsp Black pepper
• 1/2 cup (125ml) Chicken stock
• 150g Cream cheese, softened
• 1/2 cup (120g) Sour cream
• 1 cup (100g) Grated cheddar

You’ll need: Slow cooker, Frying pan

Method

1. 1

   Cook the bacon in a frying pan over medium-high heat for 5–6 minutes until crisp. Drain on paper towel and refrigerate until needed.

2. 2

   Mix the garlic powder, onion powder, dill, parsley, salt and pepper. Put the chicken in the slow cooker, sprinkle with the herb mix and pour the stock around it.

3. 3

   Cover and cook on low for 4–5 hours or on high for 2½–3 hours, until the chicken is tender and cooked through (75°C on a thermometer; no pink inside).

4. 4

   Lift the chicken onto a board and shred with two forks. Pour off about half the liquid from the slow cooker.

5. 5

   Return the chicken to the slow cooker. Stir in the cream cheese and sour cream until smooth, then scatter over the cheddar and half the bacon. Cover and cook on low for 15 minutes, until the cheese melts. Do not boil.

6. 6

   Serve topped with the remaining bacon over pasta, rice or baked potatoes.