Slow Cooker Garlic Chicken and Ranch

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 Time 10 minutes
  • Cook Time 500 minutes
  • Serves 6
  • Calories 220
  • Calories 220
  • Total Fat 2.5 g
  • Cholesterol 45 mg
  • Sodium 1360 mg
  • Total Carbohydrate 19 g
  • Protein 23 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.
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  • 2-1/2 pound Tyson 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

Cooking Instructions

  1. 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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