Your family will flip for this easy recipe for Crock-Pot Chicken Potato Bake. Ranch dressing makes your chicken, potatoes, onions & bacon taste divine!
Crock-Pot Chicken Potato Bake
This recipe for Crock-Pot Chicken Potato Bake was a recipe that I had cooked before in the oven and was always a hit with my family. I decided to go ahead and see if I could adapt it for the slow cooker and it came out delicious.
Anytime that I don’t have to waste energy and heat up my house with the oven is a good thing in my book!
As with most of my recipes this recipe is quite flexible. I am kind of known for creating or adapting recipes to use up ingredients that I already have on hand. Since I live in rural Kansas running to the grocery store to pick up special ingredients just is not convenient. So I use what I have and encourage you to do the same!
In this recipe I used russet potatoes as that is what I had on hand…but red new potatoes will work as well. I have found that russet potatoes have a tendency to get a red or grey tinge to them if the flesh touches metal…while this is not harmful in any way it is kind of weird. So I use a ceramic knife to cut them up to avoid this issue.
I used yellow onions, but use what kind of onions you prefer. You could even add diced bell peppers (red, green, yellow, orange) if you wanted to to add a different flavor and a whole lot of color.
The ranch dressing makes the chicken taste delicious and keeps it moist. You could probably improvise with another creamy dressing if you wanted to I bet (I am thinking a creamy Caesar dressing might be yum!)
Because I didn’t have any bell peppers on hand I added some chopped fresh tomatoes at the end…just for some color. Chopped green onions or parsley would be great too.
We have no leftovers with this recipe…it was devoured quickly!
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