Crock Pot Chicken Bacon And Cheese Food

CROCKPOT CHEESY BACON CHICKEN

Steps:

• Pour about a tablespoon of olive oil the bottom of the crockpot. Place chicken in the crockpot.
• In a small bowl mix together teriyaki sauce and ranch dressing (Yes, I know it seems weird... I was a little scared, but it is amazing!).
• Pour over chicken. Toss crumbled bacon over top.
• Cook on low for about 6 hours or on high for 3 hours. During the last 30 minutes, sprinkle the shredded cheese and allow to melt.

BACON CHEESY CHICKEN (CROCK POT)

Steps:

• Place olive oil in the bottom of a slow cooker. Put chicken on top.
• Whisk together dressing and teriyaki sauce; pour over and around chicken.
• Crumble the bacon over the chicken.
• Sprinkle with cheese, cover and cook on low 6-8 hours, depending on how thick your chicken is.

CROCK-POT CHICKEN, BACON AND CHEESE

Steps:

• Put the 2 tablespoons of olive oil into the bottom of your crock and spread it around. (If you are using thighs or fattier cuts of meat, this step is optional).
• Put the chicken in the crock on top of the oil.
• In a small bowl, combine the teriyaki sauce and the ranch dressing.
• Pour sauce over the top of the chicken. Add the shredded cheese and the crumbled bacon to the crock, getting between the chicken pieces, if you can.
• Cover and cook on low for 6-8 hours, or on high for 3-4. The cooking time will depend on how thick your chicken pieces are, and if they are fresh or frozen.

CHEESY CHICKEN, BACON & TATER TOT CROCK POT BAKE

Steps:

• Grease the bottom of the crock pot.
• Layer 1/2 the tater tots on the bottom of the pot.
• Sprinkle with 1/4 of the jar of bacon bits.
• Combine the two cheeses, and sprinkle 1/3 of it over the bacon and tots.
• Top cheese with the chicken breasts.
• Sprinkle chicken with salt and pepper to taste.
• Top chicken with another 1/3 of cheese.
• Sprinkle with another 1/4 of the jar of bacon bits.
• Add remainder of the tater tots.
• Top with final 1/3 of the cheese.
• Pour milk over the top.
• Set crock pot to high and cook 3-4 hours.

SLOW COOKER CHICKEN BACON RANCH

Steps:

• Place boneless chicken breasts in the slow cooker. Sprinkle with ranch seasoning and top with cream cheese.
• Cook on low for 6-7 hours or on high 3-4, until internal temp of the chicken reaches 165° F and shreds easily.
• Shred the chicken with 2 forks and stir together in the slow cooker until the chicken is coated and cream cheese is mixed in.
• Sprinkle with pieces of bacon.

CROCK POT CHICKEN QUESO DIP

Steps:

• Add the Velveeta, cream cheese, cheddar cheese, chili powder, cumin, onion powder, garlic powder, cooked chicken, and green chiles to a large mixing bowl. Stir to combine.
• Transfer the dip mixture to a 1.5-quart crock pot.
• Add cooked chicken and green chiles and mix once more.
• Turn your crock pot to WARM until your ready to serve. We like this dip with tortilla chips.

CROCK POT CRACK CHICKEN

Steps:

• Add chicken breasts to crock pot.
• Add chicken broth, cream cheese, and ranch seasoning over chicken. Turn crock pot to HIGH and cook for 3 hours, or cook on LOW for 6 hours.
• Once chicken is cooked, pull out the breasts and shred with two forks. (You should shred the chicken right in your slow cooker if you prefer.)
• Stir sauce in the crock pot and add chicken back in.
• Add shredded cheese, bacon, and green onions to chicken. Mix well and serve warm on buns or in bowls.

CROCK POT CHEESY CHICKEN, BACON, & TATOR TOT BAKE

Steps:

• Grease the bottom of the crock pot or use a crock pot liner. Layer ½ the tater tots on the bottom of the pot, then sprinkle ½ of the bacon pieces on top of the tator tots. Combine the two cheeses, and sprinkle ⅓ of it over the bacon and tots, then top cheese with the chicken breasts. Sprinkle chicken with salt and pepper to taste. Top chicken with another ⅓ of cheese and sprinkle with other ½ of the bacon pieces. Add remainder of the tater tots and top with last ⅓ of the cheese. Pour milk over the top. Set crock pot to high and cook 3-5 hours.

CROCK POT SWISS CHEESE CHICKEN

Steps:

• In skillet cook bacon until crispy, remove and crumble. set aside.
• Add potatoes to crockpot.
• Add chicken to crockpot.
• Add garlic, onion, carrot and soup to crockpot.
• Cover and cook on low 6-8 hours.
• Remove individual pieces of chicken to plates along with vegetables and place one slice of cheese on each piece of chicken.
• sprinkle bacon on top of cheese.
• Enjoy.

CROCK POT BACON MUSHROOM SWISS CHICKEN

Steps:

• Pour your reserved bacon grease in a skillet and heat up over medium heat
• Place your chicken breasts in the warmed grease and cook for 3-5 minutes until slightly golden (turning once)
• Spray your crock pot with cooking spray
• Put your chicken in your crock pot
• Cover with your mushrooms
• Pour your soup in your skillet, warm through, then pour over your chicken
• Cover and cook on low for 4-5 hours, check with a meat thermometer to know when the chicken is done
• Place a slice of Swiss on top of each chicken breast, sprinkle with bacon, turn heat up to high and cover and cook for 10-15 minutes more until the cheese is melted

CROCK POT CHEESY CHICKEN, BACON, & TATER TOT BAKE

Steps:

• Cook bacon in a large skillet over medium heat until crispy. Remove to a paper towel-lined plate to drain. Once the bacon had cooled, crumble it into small pieces. Set aside.
• Coat the inside of your slow cooker pot with non-stick cooking spray.
• Dump half the frozen tater tots into the crock pot and spread into an even layer. Top the tots with 1/3 of the cheese and 1/2 the crumbled bacon.
• Place the uncooked chicken piece on top of the cheese and bacon. Sprinkle the chicken with garlic powder, onion powder, salt, and pepper. Top the chicken with 1/3 of the cheese.
• Spread remaining tater tots over the chicken layer. Then add the remaining bacon and cheese over the tots. Pour the milk all over everything.
• Cover your crock pot and cook on HIGH on 3 hours (or LOW for 6 hours) until the chicken is cooked through. Serve warm.

CROCK POT CHICKEN ALFREDO

Steps:

• To your slow cooker add the chicken breasts, heavy cream, chicken broth, butter, cream cheese, salt, Italian seasoning, pepper, and garlic powder.
• Cover and cook for 2 hours on HIGH or 3 to 4 hours on LOW.
• Remove chicken and shred it. Return chicken to slow cooker and add pasta & parmesan. Mix to combine. Recover and cook for 30 minutes on HIGH or until pasta is tender.
• Remove lid and stir on more time. Top with parsley and extra parmesan cheese if desired.

CROCK POT CRACK CHICKEN (+VIDEO)

Steps:

• Spray the inside of a 6-quart oval slow cooker with nonstick cooking spray. Lay the chicken breasts in an even layer in the bottom of the slow cooker. Pour the chicken broth over the chicken breasts, then sprinkle the Ranch seasoning on top.
• Add the lid, and cook on high for 2 hours or low for 4 to 5 hours. Do not remove the lid while the chicken is cooking.
• After the chicken cooks, use two forks to shred the chicken. Don't drain the broth. Add the softened cream cheese. Stir until creamy and the cream cheese is melted.
• Next, add half the cheddar cheese, half the crumbled bacon, and half the green onion. Stir to combine. Top the crack chicken with the remaining cheese and bacon.
• Place the lid back on the slow cooker for 5 to 10 minutes, just long enough to melt the cheese. Remove the lid, and add the green onions.
• Serve hot on slider buns, hamburger buns, in wraps, with crackers, or over rice.

CROCK POT CHICKEN SUPREME

Steps:

• In large skillet, cook bacon until crisp. Remove bacon from skillet and drain on paper towels. Crumble bacon and set aside in refrigerator.
• In bacon drippings in skillet, cook chicken over medium heat 3-5 minutes or until light brown, turning once. Place in 4-6 quart slow cooker. Top with mushrooms. In skillet, heat soup and pour over mushrooms and chicken. Cover and cook on low setting for 4-5 hours, or until chicken registers 165 degrees F on a meat thermometer.
• Top chicken with cheese slices and sprinkle with bacon. Cover and cook on high for 10-15 minutes or until cheese is melted.

CROCK POT BACON RANCH CHEESY CHICKEN HASH

Steps:

• In a medium bowl, whisk together the soup and milk until combined. Then whisk in the ranch dressing mix. Set aside.
• To a 5-quart slow cooker, add the frozen potatoes, ranch/soup mixture, chicken, and bacon. Stir to combine.
• Cover and cook on HIGH for 4 hours, or until the chicken is fully cooked and the potatoes are tender.
• Take the cover off the slow cooker, sprinkle the top with cheddar cheese. Re-cover and cook for another 5-10 minutes, or until the cheese is melted. Serve warm.

INSTANT POT BACON MUSHROOM SWISS CHICKEN

Steps:

• Pour your reserved bacon grease in your instant pot and heat up using the saute feature
• Place your chicken breasts in the warmed grease and cook for 3-5 minutes until slightly golden (turning once) then turn off saute feature
• In a bowl, mix together your broth and soup until well blended
• Pour your soup mixture in your instant pot over your chicken and warm through
• Cover with your drained mushrooms
• Seal the lid and cook on manual high for 10 minutes.
• Do not let it go to warm, quick release.
• Place your chicken in a dish that can be covered. Place a slice of Swiss on top of each chicken breast, sprinkle with bacon, cover and let sit for 10-15 minutes more until the cheese is melted

BACON CHEESY CHICKEN (CROCK POT) RECIPE - (4.3/5)

Steps:

• Place olive oil in the bottom of a slow cooker. Put chicken on top. Whisk together dressing and teriyaki sauce; pour over and around chicken. Crumble the bacon over the chicken. Sprinkle with cheese, cover and cook on low 6-8 hours, depending on the thickness of your chicken -- thinner cooks faster.