Best El Rancho Chicken Crock Pot Recipes
SLOW COOKER RANCH CHICKEN
Slow Cooker Ranch Chicken is perfect for a simple and delicious recipe. This is a great crowd pleasure recipe or easy for your weekly meal prep. The leftovers are perfect for a variety of recipes as well.
Provided by Kimber
Categories Dinner
Time 2h35m
Number Of Ingredients 4
Steps:
- Pour the chicken broth into the crock pot. Lay the chicken breast on top, then top with the ranch seasoning. Cover and cook on high for 2.5 hours.
- At the end of the cook time, remove the chicken and shred it. Drain the broth, reserving 1/4 cup of the broth.
- Place the shredded chicken, the reserved ranch seasoning and broth, and cream cheese back into the crock pot and stir until everything is evenly combined.
- Serve on top of rice, in pita pockets, stuffed in baked potatoes, or any of the other ideas mentioned in this post!
Nutrition Facts : ServingSize 4 oz, Calories 227 kcal, Carbohydrate 4 g, Protein 24 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 88 mg, Sodium 743 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 3 g
CROCKPOT MEXICAN CHICKEN
An easy, healthy recipe to make the best crockpot Mexican chicken. See the blog post for 10 ways to use it to make fast, wholesome meals any night of the week!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 4h30m
Number Of Ingredients 14
Steps:
- Lightly coat a 6-quart slow cooker with nonstick spray. Season both sides of the chicken with 1 teaspoon kosher salt and black pepper.
- Heat the olive oil in a large skillet. Once hot and shimmering, add the chicken. Sear each side for 2 to 3 minutes each, just until brown (the chicken does not need to be cooked through). Do not disturb the chicken while each side sears. Transfer to the prepared slow cooker.
- Sprinkle the chicken with the chili powder, garlic powder, onion powder, oregano, and remaining 1/2 teaspoon kosher salt. Pour in the tomatoes including their juices. Scatter the chipotle peppers over the top.
- Cover and cook on low for 4 to 5 hours or on high for 1 to 2 ½ hours, until the chicken is cooked through and reaches an internal temperature of 165 degrees F. The cooking time will vary based on your slow cooker and the size of your chicken breasts. Remove the chicken to a cutting board. Let the chicken rest for 5 minutes, then shred with two forks, either on the cutting board or return it to the slow cooker and shred it directly in the slow cooker with two forks (or for even faster shredding) a hand mixer.
- Return the chicken to the slow cooker (if needed) and stir in with the cooking liquid. Add in the optional beans and Mexican corn (if using). Cover and cook on low for 15 minutes to allow the chicken to absorb the flavor and cooking juices. Taste and season with additional salt as desired. Serve the chicken hot, on top of brown rice, inside enchiladas, for quesadillas or tacos, or any way you like.
Nutrition Facts : ServingSize 1 (of 11); about 1/2 cup, Calories 121 kcal, Carbohydrate 3 g, Protein 18 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 53 mg, Fiber 1 g, Sugar 1 g
CROCK POT RANCH CHICKEN
Crockpot Ranch Chicken is an easy-to-make, delicious crockpot meal. With only 4 ingredients, you can have a simple hearty dinner on the table.
Provided by kara
Categories Dinner Main Course Main Dish Main Dishes
Time 4h1m
Number Of Ingredients 4
Steps:
- To the sleeve of the crockpot, combine the ranch seasoning mix, cream of chicken soup, and chicken stock. Stir to combine
- Add chicken to the crockpot and push to the bottom.
- Cook on low 4-6 hours until the chicken is cooked through.
- Serve and enjoy!
Nutrition Facts : ServingSize 0.25 of recipe, Calories 195 kcal, Carbohydrate 10 g, Protein 26 g, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 76 mg, Sodium 953 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 3 g
EL RANCHO CHICKEN CROCK POT
Make and share this El Rancho Chicken Crock Pot recipe from Food.com.
Provided by Rhonda O
Categories Lunch/Snacks
Time 8h20m
Yield 6 you decide, 6 serving(s)
Number Of Ingredients 10
Steps:
- Place chicken in your slow cooker cover with remaining ingredients except cheese and tortillas.
- Cover and cook on low for 6 to 8 hours.
- Serve with tortillas and cheese.
Nutrition Facts : Calories 337.1, Fat 16.6, SaturatedFat 7.5, Cholesterol 28.2, Sodium 1229.1, Carbohydrate 36.4, Fiber 3.9, Sugar 2.7, Protein 12.9
SLOW COOKER RANCH CHICKEN
This is a fabulous slow-cooker ranch chicken recipe that we have passed around to all our friends, especially those who have young children. It's wonderful for a cold winter night or a hot summer day when you don't want to turn on the oven. Serve it as a weeknight family dinner or for a large group. -Sonya Stark, West Jordan, Utah
Provided by Taste of Home
Categories Dinner
Time 7h10m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a 4-5-qt. slow cooker, combine broth and dressing mix; add chicken. Cover and cook on low for 6 hours. Remove chicken to cutting board; shred with two forks and return to slow cooker. , Stir in soup and cream cheese. Cover and cook on low until cream cheese is melted, about 30 minutes. Serve over rice or noodles. Add optional toppings as desired.
Nutrition Facts : Calories 267 calories, Fat 15g fat (7g saturated fat), Cholesterol 94mg cholesterol, Sodium 776mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 25g protein.
BUSY DAY EL RANCHO CHICKEN
Make and share this Busy Day El Rancho Chicken recipe from Food.com.
Provided by ChefRaylene
Categories One Dish Meal
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine soups, undrained tomatoes and next 3 ingredients, set aside.
- Sprinkle 1/3 of the tortilla strips over bottom of ungreased 3qt baking dish.
- Layer 1/2 of the chicken, spoon 1/2 of the soup mixture on top.
- Sprinkle 1/2 the cheese and another 1/3 of the tortilla strips over soup.
- Layer with remaining chicken, soup and tortillas.
- Bake covered at 350 for 45 minutes until bubbly and center is hot.
- Uncover, sprinkle with remaining cheese. Bake 3-4 minutes longer until cheese is melted.
- Top with sliced tomatoes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 279.1, Fat 17.3, SaturatedFat 8, Cholesterol 72, Sodium 846.2, Carbohydrate 8.5, Fiber 0.4, Sugar 1.5, Protein 22.1
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