Crock Pot Bacon Chicken & Cheese

2 T olive oil

4-6 chicken breast halves12 pieces cooked and crumbled bacon

1/4 cup teriyaki sauce

1/2 cup Ranch salad dressing

1 cup shredded cheddar cheese

The Directions:

Put the 2 tablespoons of olive oil into the bottom of your crock and spread it around.  

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.

Slow Cooker Lemon Garlic Chicken

1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 pounds skinless, boneless chicken breast halves
2 tablespoons butter
1/4 cup water
3 tablespoons fresh lemon juice
2 cloves garlic, minced
1 teaspoon chicken bouillon granules
1 teaspoon chopped fresh parsley

In a bowl, mix the oregano, salt, and pepper. Rub the mixture into chicken. Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker.

In the same skillet, mix the water, lemon juice, garlic, and bouillon. Bring the mixture to boil.

Pour over the chicken in the slow cooker.

Cover, and cook on High for 3 hours, or Low for 6 hours. Add the parsley to the slow cooker
15 to 30 minutes before the end of the cook time.


Note:  I love this recipe! It can be done on top of the stove or in the conventional oven in medium heat and shorter time.  You can adjust the amount of lemon juice to your preference or combine lime and lemon for a stronger taste.