Ingredients

The following ingredients have 4 Servings
  • 1 pound chicken breasts or bone-in chicken thighs
  • 3 cups broccoli florets (chopped)
  • 2 cups cubed Yukon or red potatoes ((about 1/2 cubes"))
  • 3 large carrots, sliced ((about 2 cups+))
  • 1 15 oz. can sweet corn (rinsed and drained)
  • 15 oz. can can sweet creamed corn
  • 1/2 onion ( chopped)
  • 4 garlic cloves (minced)
  • 6 cups low sodium chicken stock
  • 2 tablespoons dry ranch dressing seasoning mix
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 -1/2 teaspoon red pepper flakes ((optional))
  • 1/3 cup flour
  • 4 oz. cream cheese (softened)
  • 1 12 oz. can evaporated milk
  • 1-2 cups freshly grated sharp cheddar cheese
  • 8 strips bacon (cooked and crumbled)
  • 2 green onions, chopped
  • 4 strips bacon, cooked and crumbled
  • shredded sharp cheddar cheese

Instruction

  • Add chicken to the bottom of a lightly greased 6qt. slow cooker followed by add all of the ingredients up to the flour (do not add flour and ingredients after). Cover and cook on high for 3-4 hours or on low 6-7 hours, or until chicken is tender enough to shred and potatoes and carrots are tender.
  • Remove chicken and allow to rest 5 minutes before dicing or shredding.
  • Meanwhile, add cream cheese, flour and half and half/milk to blender and liquefy until smooth. Stir cream cheese mixture into slow cooker and return diced/shredded chicken. Cover and cook on high for 30 minutes or until thickened.
  • When ready to serve, stir in cheese, 1/2 cup at a time until melted. Stir in bacon. Taste and add additional salt, pepper, red pepper as desired.
  • Garnish individual servings with green onions and additional bacon and cheese (optional).