2 tablespoons olive oil
4 to 6 chicken breast halves, or equivalent bird pieces (1/2 pound per person)
12 pieces cooked and crumbled bacon
1/4 cup teriyaki sauce (I used Tamari's wheat-free)
1/2 cup prepared Ranch salad dressing
1 cup shredded cheddar cheese
The Directions.
Use a 4-quart slow cooker, or double everything. Crockpots work the best when they are 2/3 to 3/4 of the way full.
Put the 2 tablespoons of olive oil into the bottom of your crock and spread it around. If you are using thighs or fattier cuts of meat, this step is probably optional.
Put the chicken in the crock on top of the oil.
In a small bowl, combine the teriyaki sauce and the ranch dressing. I kept tasting this---the flavor is so bizarre and tasty; I've never had anything like it.
Pour sauce over the top of the chicken. Add the shredded cheese and the crumbled bacon to the crock, getting between the chicken pieces, if you can.
Cover and cook on low for 6-8 hours, or on high for 3-4. The cooking time will depend on how thick your chicken pieces are, and if they are fresh or frozen.
If you are using tiny breast tender pieces, they will cook faster because they are so small. Check after 3 hours.
The Verdict.
We all loved this. The original name is supposed to be "Cheeseburger Chicken."
I'm not sure where the recipe came from -- a reader sent it in years ago -- but after making it a few times I changed the name away from Cheeseburger because it seems like throwing the word "burger" in there is kind of misleading.
I don't know. Maybe I'm overthinking it?
Happy Tuesday!! Happy Slow Cooking!!
steph
