On a bun. As a dip. It doesn’t matter how you serve this slow cooker creamy bacon chicken, you’re going to love it. Tender, moist chicken. Creamy cheese. Bacon. Ranch dressing flavors. Bacon. Oh, I said that already. I love bacon.
Slow cooker creamy bacon chicken is mighty darned good as it is. Now, you know me (or well, maybe you don’t) but I like a little kick to my food. I would not be afraid to use jalapeno cream cheese instead of the plain stuff. And I wouldn’t be afraid to add a few squirts of Sriracha, either. Heck, throw in some diced roasted jalapenos too. You can always make two versions. One nice and mellow and one nice and spicy.
Also try my slow cooker teriyaki chicken.
Slow Cooker Creamy Bacon Chicken
Servings 6 servings
- 2 pounds boneless skinless chicken breasts
- 2 8 ounce blocks cream cheese, cubed
- 2 1 ounce packets Ranch dressing seasoning (I buy Ranch mix in bulk. I used 6 tablespoons of it for this recipe).
- 1/2 pound bacon cooked, crumbled
Place chicken into your slow cooker.
Top with the cheese and dressing seasoning.
Cover and cook on low for 8 hours or until the chicken is tender.
Remove the chicken and shred with a fork.
Return the meat to the slow cooker. Stir in the bacon.
Serve as a dip or on buns with extra sharp cheddar cheese as sandwiches.
This mushroom Asiago chicken dish was the perfect therapy for a Sunday evening. By therapy I mean it was fun to make. A great distraction before going back to work the next day. And it was oh so tasty good. The perfect way to cap off a week and start a new one. It isn’t complicated, but then it isn’t all of of box or can either.
This mushroom Asiago chicken is crazy creamy good. Personally, I wouldn’t hesitate to add a pinch or two of red pepper flake to give it just a bit of a kick. That’s just me, I like a bit of spice in everything. The chicken has a nice buttery flavor and is oh so tender and juicy. I was worried it might dry out or get a bit touch after frying in the flour, but no, it sure didn’t!
I love the nuttiness of Asiago cheese, but there is a limit. There is a such thing as too much for me. So start slow when you add the cheese, tasting as you go, until it is just perfect.
Also try my Buffalo chicken Alfredo.
Mushroom Asiago Chicken
Servings 4 servings
- 2 large boneless skinless chicken breasts
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil divided
- 1/2 cup all-purpose flour
- Kosher salt
- Freshly ground black pepper
- 8 ounces cremini mushrooms sliced
- 1 clove garlic minced
- 1 1/2 cups dry white wine
- 3 springs fresh thyme or substitute 2 teaspoons dried thyme
- 1/2 cup heavy cream
- 1/4 cup shredded Asiago cheese
- Egg noodles pasta or rice, cooked per package instructions
Slice the chicken breasts horizontally. Place between sheets of wax paper and pound with a meat mallet until very thin (about 1/4"). Cut into large strips.
Add the butter and 1 tablespoon of the olive oil to a large skillet over medium heat.
Place the flour in a pie plate and season with 1 teaspoon of salt and 1/2 teaspoon of pepper. Stir to combine.
Dredge the chicken pieces in the flour then transfer to the skillet. Saute until golden brown on all sides. Remove to a plate.
Add the remaining olive oil to the skillet.
Add the mushrooms and saute until just starting to soften.
Add the garlic and saute for another minute
Add the wine and scrape up any bits on the bottom of the pan.
Bruise the thyme (if using fresh, otherwise, crumble the dried thyme) and add to the pan.
Return chicken to the pan. Bring to a boil then reduce to a simmer. Cover and let simmer for 15 minutes.
Remove chicken pieces to a plate again.
Stir in the cream and cheese until melted. Reduce by half, stirring often.
Add the chicken back and heat thoroughly.
Serve over warm egg noodles, pasta, or rice.
I love to make my own wing sauces, but I have to admit, I’m a sucker for bottled sauces too. Specially when they’re as good as the Smoked Jalapeno Honey wing sauce from Quaker Steak and Lube. Anita I had lunch at a Quaker Steak and Lube on the north side of Cincinnati.
I enjoyed a big ole helping of their fantastic wings tossed in just the right amount of Smoked Jalapeno Honey sauce. And yes, after one bite I decided I was going home with a bottle of the sauce for my homemade wings. Just the right amount of heat and sweet, with a little light smokiness, this sauce is very tasty and not spicy enough to scare off your I-don’t-like-spicy friends.
I would say that I on occasion have a good number of wing sauce bottles on hand. That used to worry me, but honestly, I eat wings so often that they don’t last very long at all. Specially when they are as good as the Smoked Jalapeno Honey wing sauce from Quaker Steak and Lube. I wish they had a restaurant here in Indy. I do love their wings (though they certainly serve a lot more than wings).
I also love Quaker Steak and Lube’s Louisiana Lickers and Arizona Ranch wing sauces.
I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook
that is full of my favorite wing recipes.
Quaker Steak and Lube Smoked Jalapeno Honey Wings
Servings 4 -8 servings