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Name: DUMP-AND-BAKE CRACK CHICKEN
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 2 lbs. boneless skinless chicken breasts; 1/2 cup bacon cooked & chopped; 3 Tbsp olive oil; 2 Tbsp red wine vinegar; 1 oz packet dry Ranch salad dressing and seasoning mix; 8 oz cream cheese diced into small squares; fresh parsley chopped, optional garnish

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INGREDIENTS

2 lbs. boneless skinless chicken breasts
1/2 cup bacon ; cooked & chopped
3 Tbsp olive oil
2 Tbsp red wine vinegar
1 oz packet dry Ranch salad dressing and seasoning mix
8 oz cream cheese ; diced into small squares
fresh parsley ; chopped, optional garnish

Recipe

INSTRUCTIONS

FOR THE OVEN:

Preheat oven to 375F. Spray a 2-quart baking dish with cooking spray.

Place chicken breasts and bacon in prepared dish.

In a small bowl, whisk together oil, vinegar and dry salad dressing mix. Pour over the chicken and bacon.

Cover tightly with foil. Bake (covered) for 45 minutes, or until chicken reaches an internal temperature of 165F. Add the cream cheese to the dish, cover, and return to the oven (uncovered) for 5 more minutes (or until the cream cheese starts to melt).

While the chicken is still in the dish, use two forks to shred the meat. Stir the chicken and sauce together until everything is combined. Garnish with fresh herbs, if desired.

FOR THE SLOW COOKER:

Add chicken and bacon to a slow cooker.

In a small bowl, whisk together oil, vinegar and dry salad dressing mix. Pour over the chicken and bacon.

Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours (or until chicken is cooked through and tender).

Add cream cheese and cook for 5-10 more minutes. Shred the chicken, stir with the sauce, and garnish with fresh herbs.

Recipe Notes

You can substitute with 2 lbs. of boneless, skinless chicken thighs instead of the breast meat.

If you prefer, you can cook the chicken in a slow cooker instead of baking it in the oven. The Crock Pot instructions are included below.

Garnish the cooked meat with fresh herbs (I love a bit of fresh parsley or chives) for a bright burst of flavor and color.

I like to use store-bought cooked bacon for a shortcut, but you can certainly cook your own bacon to use in this recipe instead.

NOTES

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DUMP-AND-BAKE CRACK CHICKEN

2 lbs. boneless skinless chicken breasts
1/2 cup bacon cooked & chopped
3 Tbsp olive oil
2 Tbsp red wine vinegar
1 oz packet dry Ranch salad dressing and seasoning mix
8 oz cream cheese diced into small squares
 fresh parsley chopped, optional garnish

FOR THE OVEN:

Preheat oven to 375F. Spray a 2-quart baking dish with cooking spray.

Place chicken breasts and bacon in prepared dish.

In a small bowl, whisk together oil, vinegar and dry salad dressing mix. Pour over the chicken and bacon.

While the chicken is still in the dish, use two forks to shred the meat. Stir the chicken and sauce together until everything is combined. Garnish with fresh herbs, if desired.

FOR THE SLOW COOKER:

Add chicken and bacon to a slow cooker.

In a small bowl, whisk together oil, vinegar and dry salad dressing mix. Pour over the chicken and bacon.

Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours (or until chicken is cooked through and tender).

Add cream cheese and cook for 5-10 more minutes. Shred the chicken, stir with the sauce, and garnish with fresh herbs.

Recipe Notes

You can substitute with 2 lbs. of boneless, skinless chicken thighs instead of the breast meat.

If you prefer, you can cook the chicken in a slow cooker instead of baking it in the oven. The Crock Pot instructions are included below.

Garnish the cooked meat with fresh herbs (I love a bit of fresh parsley or chives) for a bright burst of flavor and color.

I like to use store-bought cooked bacon for a shortcut, but you can certainly cook your own bacon to use in this recipe instead.

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Nutrition

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Serving Size: 1 Recipe (1280g)
Recipe Makes: 1 Serving

Calories: 2381
Calories from Fat: 1345 (56%)

Amt Per Serving		% DV

	Total Fat 149.5g	199 %
	Saturated Fat 64.9g	325 %
	Monounsaturated Fat 52.1g
	Polyunsanturated Fat 12.5g
Cholesterol 851.8mg		262 %
Sodium 2252mg		78 %
Potassium 2876.7mg		76 %
Total Carbohydrate 10.2g		3 %
	Dietary Fiber 0g	0 %
	Sugars, other 10.2g
Protein 235.9g		337 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 2381

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