Slow Cooker Creamy Ranch Chicken

Slow Cooker Creamy Ranch Chicken ~ A super easy and delicious creamy chicken stew that cooks all day in a slow cooker.

For some reason I haven’t fully embraced slow cooker cooking. I like the idea of putting the ingredients in the cooker early in the day, not needing to think about it again until the dinner hour is near, and smelling the good fragrances all afternoon. But I still prefer stove-top or oven cooking to the slow cooker. I like standing at the stove cooking and stirring and adjusting the seasoning and watching the meal come together that way.

That being said, I have a few slow cooker recipes that we love and I occasionally try new recipes that look and sound tasty ~ like this Slow Cooker Creamy Ranch Chicken. It’s basically a super delicious chicken stew. In fact, as we were smelling it cook all afternoon we could tell before we even tasted it that it would become a new family favorite. I put the chicken breasts in frozen and they were cooked to perfection. There was a good amount of gravy so we served it over rice. This was some of the most moist and tender chicken I’ve ever cooked in a slow cooker and before the meal was over we were already looking forward to eating the leftovers the next day.  We loved it and I think you will, too.

Slow Cooker Creamy Ranch Chicken

Yield: Make 6 servings

Slow Cooker Creamy Ranch Chicken

A super easy and delicious creamy chicken stew that cooks all day in a slow cooker.

Ingredients

  • 6 boneless, skinless chicken breasts {I used frozen}
  • 6 medium potatoes, chopped into large pieces
  • 6-8 carrots, peeled and chopped into large pieces
  • 2 cans Cream of Chicken soup
  • 1 teaspoon dried parsley
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon dried dill
  • 1/2 cup milk

Directions

  1. Spray the slow cooker with cooking spray.
  2. Layer the potatoes and carrots in the bottom of the slow cooker.
  3. Place the chicken breasts over the vegetables.
  4. In a medium bowl, mix together the soup, seasonings, and milk. Pour the sauce over the chicken breasts.
  5. Cook on low for about 5 hours.
  6. Serve up as cooked or spoon it over rice.
http://www.abrightandbeautifullife.com/slow-cooker-creamy-ranch-chicken/

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Chicago-Style Pan Pizza

Chicago-Style Pan Pizza

I’m always looking for new ideas for our Saturday pizza night and I found this Chicago-Style Pan Pizza in a magazine.  It sounded good and the pictures were appealing so we tried it and really liked it.  The crust is a bit thicker than we usually make and the toppings were applied differently but it was a nice change-up.  I made a few changes, mainly in the sauce and seasonings because I wanted to use the sauce we make and love.  I also used our favorite pizza dough.

Chicago-Style Pan Pizza

Chicago-Style Pan Pizza

Ingredients

  • 1/2 of this pizza dough recipe {or 1 pound frozen bread dough, or your favorite dough}
  • 1-1/2 pounds bulk Italian sausage, mild or hot
  • 2 cups mozzarella cheese, shredded
  • 2 teaspoons olive oil
  • 8 ounces fresh mushrooms, sliced
  • 1 small onion, chopped
  • 1/2 cup freshly grated Parmesan cheese
  • 1-1/2 cups pizza sauce

Directions

  1. Preheat oven to 350 degrees.
  2. Press the dough into the bottom and up the sides of a greased 9x13 baking dish or a round deep dish pizza pan.
  3. In a large skillet over medium-high heat, crumble the sausage. Cook and stir until evenly browned. Remove the sausage with a slotted spoon and sprinkle it over the pizza crust.
  4. Sprinkle the mozzarella evenly over the sausage.
  5. Heat the olive oil in the skillet. Add the mushrooms and onion and cook until the onion is tender and starting to lightly brown.
  6. Add the pizza sauce to the mushrooms and onions and stir to combine.
  7. Spoon over the mozzarella cheese.
  8. Sprinkle the Parmesan cheese over the top.
  9. Bake for 25-35 minutes, or until the crust is golden brown.
http://www.abrightandbeautifullife.com/chicago-style-pan-pizza/

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