Slow Cooker Garlic Chicken and Ranch
This slow cooker recipe isn’t quick, but it gives the boneless skinless chicken time to absorb the flavor of the ranch dressing and rustic root vegetables.
6
Servings
10 m
Preparation
500 m
Cooking
220
Calories
Ingredients
2-1/2 pound Frozen Chicken Breast Tenderloins
2 tablespoon all-purpose flour
2 caramelized onions, cubes (36 grams)
1/2 teaspoon crushed red pepper flakes
1 ounce dry ranch seasoning
2 tablespoon garlic paste
1/2 teaspoon ground black pepper
1 tablespoon kosher salt
1-1/4 pound mini red potatoes
16 ounce baby carrots
| Calories | 220 |
| Protein | 23 g |
| Total Fat | 2 g |
| Cholesterol | 45 mg |
| Sodium | 1360 mg |
| Total Carbohydrate | 19 mg |
*Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique
Directions
1. Heat your slow cooker (6-4 quart) on low and pour all ingredients inside except the flour. Cook on low for 6-8 hours. Mix the flour with 2 tablespoons of cold water and stir into the liquid. Heat on high for 10-20 minutes or until liquid becomes thick.
| Calories | 220 |
| Protein | 23 g |
| Total Fat | 2 g |
| Cholesterol | 45 mg |
| Sodium | 1360 mg |
| Total Carbohydrate | 19 mg |
*Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique
