Striped Heart

 

This recipe serves six. Since there are only three of us, I cut it in half to make it last week. Although the original recipe called for serving this on top of cooked spaghetti, we had ours over baked potatoes. It was a big hit.

 

Slow Cooker Bacon Ranch Chicken

 

1 pound chicken breasts

6 slices bacon, cooked and crumbled

3 cloves garlic, crushed

1 package ranch dressing mix

1 can condensed cream of chicken soup

1 cup sour cream

1/2 teaspoon pepper

1/2 cup water

 

Coat the inside of a 4-quart slow cooker (Ours holds 2 1/2 quarts) with cooking spray. Place chicken in bottom, then dump remaining ingredients on top. Cover and cook on low for 6 hours, or on high for 3 to 4 hours. Remove and shred meat; return to cooker about half an hour before serving.