Creamy Crockpot Crack Chicken

This was a flavorful recipe. Lots of good ingredients I like. However, it was also a very salty recipe. I've decided this is what happens when you use ranch dressing mix. I need to see if there is a low-sodium version because it seems that every time we cook with this mix, it makes the recipe VERY salty tasting. UPDATE: see my note about the saltiness at the bottom.

Doug also lamented it was a little too creamy. I know, spoiler alert: it's in the title. But I would agree. You could probably half the cream cheese and it would be a little better. Very strong flavors of salt and cream cheese. I will update the recipe below.

• 2 lb chicken breasts
• 1 packet ranch seasoning mix
• 4 oz cream cheese (instead of the 8 oz originally called for)
• 1/2 - 3/4 cup cooked crumbled bacon
• 1 cup shredded cheddar cheese
• 4 green onions, sliced
• buns, croissants, tortillas, or crackers for serving

Add chicken to slow cooker, sprinkle with ranch seasoning, and place cream cheese on top. Cover and cook on low for 6-7 hours. 

Remove lid and shred chicken, stirring in the cream cheese. Add cheddar, bacon, and green onions. Stir to combine. Serve on buns, croissants, tortillas, or crackers. 

NOTE: In addition to the changes I mentioned in the intro, you might try this recipe as a dip. Get some good crackers and put this in a bowl to have as a warm dip. I think that might be better than marketing it as a sandwich. 

UPDATE: Guess what all? I just learned something. There are ranch SEASONING packets and ranch DRESSING packets. I think I've always tried to use the dressing packets and whoa boy! Those are full of sodium. This last time I tried again with a seasoning packet. I even compared the nutrition facts on the back in the store and was surprised by the difference. Make sure you grab the right one next time. I know I will. 

Serves 6

Prep Time: 10 minutes

Total Time: 6 hours, 10 minutes

Recipe from familyfreshmeals.com