This slow cooker recipe isn’t quick, but it gives the boneless skinless chicken time to absorb the flavor of the ranch dressing and rustic root vegetables.
Prep Time10 minutes
Cook Time500 minutes
Total Fat2.5 g
Total Carbohydrate19 g
Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
2-1/2 poundTyson Individually Frozen Chicken Breast Tenderloins
2 tablespoons all-purpose flour
2 caramelized onions, cubes (36 grams)
1/2 teaspoon crushed red pepper flakes
1 ounce dry ranch seasoning
2 tablespoons garlic paste
1/2 teaspoon ground black pepper
1 tablespoon kosher salt
1-1/4 pound mini red potatoes
16 ounces baby carrots
Heat your slow cooker (6-4 quart) on low and pour all ingredients inside except the flour. Cook on low for 6-8 hours. Mix the flour with 2 tablespoons of cold water and stir into the liquid. Heat on high for 10-20 minutes or until liquid becomes thick.
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