Crock Pot Ranch House Chicken Fried Steak Food

CROCK POT RANCH HOUSE CHICKEN FRIED STEAK

Steps:

• In a skillet, heat oil over medium high heat for 30 seconds. Add steak, in pieces, if necessary, and brown on both sides. Transfer to slow cooker stoneware.
• Reduce heat to medium. Add onions to skillet and cook, stirring, until softened, about 3 minutes. Add garlic, salt and peppercorns and cook, stirring, for 1 minutes. Sprinkle flour over mixture and cook, stirring, for 1 minute. Add stock and cook, stirring, until thickened. Sauce will be very thick.
• Spoon sauce over meat in slow cooker, cover and cook on LOW for 8 hours or on High for 4 hours, until meat is tender.
• In a small bowl, combine paprika and cayenne. Gradually add cream, mixing until blended. Add to stoneware along with jalapeno pepper. Cover and cook on HIGH for 15 minutes, until flavors meld. Serve with hot, fluffy mashed potatoes.
• TIP: While round steak is traditionally used for this dish, an equally successful version can be made with "simmering steak." This is cut from the blade or cross rib and is available at many supermarkets. Serves 6.
• 175 Essential Slow Cooker Classics.

RANCH STEAK WITH VEGGIES IN THE CROCK POT

Steps:

• Put all in crock pot, making sure that meat gets covered in the ranch dressing mix.
• Cook on low for 7-8 hours on low.

CROCKPOT RANCH CHICKEN

Steps:

• Quarter potatoes and place in the bottom of the crock pot.
• Top with carrots
• Place chicken breasts on top of carrots
• In a bowl, mix cream cheese and ranch seasoning.
• Slowly add milk as you mix to create a creamy sauce.
• Add cream of chicken soup and mix well.
• Pour cream mixture over chicken.
• Cook on low for 6 - 7 hours (depending on crock pot) or high for 4 - 5 hours - until chicken's internal temperature is 165*F
• Once cooked, cut chicken into chunks, and serve immediately.

CRISPY RANCH FRIED CHICKEN

Steps:

• In a large shallow dish, combine 2-2/3 cups flour and Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker. In another shallow dish, beat eggs and 1-1/2 cups water; add 1 teaspoon salt and the remaining 1-1/3 cup flour and 1/2 teaspoon pepper. Dip chicken in egg mixture, then place in the flour mixture, a few pieces at a time. Turn to coat., In a deep-fat fryer, heat oil to 375°. Working in batches, fry chicken, several pieces at a time, until golden brown and a thermometer inserted into chicken reads 165°, 7-8 minutes on each side. Drain on paper towels.