Slow Cooker Loaded Chicken and Potatoes

• 分量: 8 servings
• 調理時間: 10 minutes
• 総時間: 3 hours 5 minutes

材料

1/2 cup chicken broth

3 1/2 Tbsp. ranch dressing mix (from 1 [8-oz.] container)

2 lb. boneless, skinless chicken breasts

1 1/2 lb. yellow baby new potatoes (about 4 heaping cups)

2 Tbsp. olive oil

1 tsp. kosher salt

1/2 tsp. black pepper

6 oz. cream cheese, cubed at room temperature (about 3/4 cup)

1/4 cup ranch dressing

8 oz. sharp Cheddar cheese, shredded (about 2 cups), divided, plus more for garnish

Cooked and crumbled bacon

Thinly sliced scallions

手順

Gather all ingredients

Stir together chicken broth and ranch dressing mix in the bottom of a 5-quart slow cooker until combined. Add chicken breasts in an even layer over broth mixture, followed by an even layer of potatoes. Drizzle with oil and sprinkle with salt and pepper.

Cover and cook until chicken is cooked through and potatoes are fork tender, about 2 hours and 45 minutes on HIGH or about 3 hours and 45 minutes on LOW.

Remove chicken breasts from the slow cooker and place them on a cutting board. Let them cool slightly for 5 minutes. Coarsely shred the chicken using 2 forks.

Add cream cheese, ranch dressing, and 1 1/2 cups of the shredded cheese to slow cooker. Cover and cook on HIGH until cheeses begin to melt and potatoes are fully tender, about 10 minutes. Uncover and stir cheese mixture until just about fully combined.

Add shredded chicken back to slow cooker and stir until evenly coated in cheese mixture.

Divide among 8 shallow bowls. Garnish with remaining 1/2 cup shredded cheese, top with bacon and scallions. Serve immediately. Recipe developed by Amanda Holstein

栄養

• カロリー: 552 kcal
• 脂肪総量: 29 g
• 飽和脂肪: 12 g
• 不飽和脂肪: 0 g
• コレステロール: 153 mg
• ナトリウム: 1065 mg
• 炭水化物総量: 23 g
• 食物繊維: 2 g
• 糖質総量: 3 g
• タンパク質: 48 g