You can (and do) read anything on Facebook. LOL
So when I started seeing the recipes & comments on "Crack Chicken",
I thought - "that doesn't sound very good to me", and I put off trying it.
Finally, curiosity got the best of me.
I tried it.
So freaking good!
No wonder it is called "Crack Chicken"!!!
We all like to put our own spin on recipes, making them our very own.
So, I changed the original recipe just a mite.
Here is how I did it - -
I put a 3# bag of chicken breast tenderloins in the crock pot.
Covered them with water.
Turned the crock pot on high for 6 hours.
Removed the tenderloins from the water.
I don't like skin, fat or gristle.
If I get it in my mouth? I'm done.
No matter how hungry I may be, I'm done.
So, I am very careful to "clean" my chicken as I shred it.
I placed the "clean" shredded chicken in a 5 qt. stock pot.
Added 2 blocks of cream cheese.
1 package dry ranch dressing mix.
1 cup of water
2 chicken bouillon cubes.
Low heat for about 30 minutes.
The recipe calls for crumbled crisp bacon next.
Thinking that we would not eat this much at one time, and not liking soggy bacon - I did not add the bacon until we put it on our plate. Then I crumbled a couple of pieces on each plate and stirred then.
We ate it with Ritz crackers.
And let me say, it is as good cold as it is hot ... and just as good without the bacon (I know, shock!) as with it. This is some good STUFF!
If you make it and add your own spin on it, please be sure and comment below to let me know what you did - cause I want to try it! :)
The original recipe can be found HERE.
2 cans chicken - or chicken breast cooked and chopped up
1 package frozen broccoli - I use the florets
1 package frozen peas and carrots
1 large can cream of chicken soup
3 cubes chicken bouillon
Seasonings to taste --
Put all into a crock pot, just barely cover with water.
I cook on high for about 2 hrs then turn it on low for the rest of the day.
Smells soooooooo good on a cold day - and tastes even better!