Ranch Chicken with Bacon

5 from 2 votes

You only need 5 ingredients and 5 minutes of prep for this cheesy Ranch Chicken with Bacon! A perfect easy dinner for the Crock Pot or oven!

Course Dinner

Cuisine American

Keyword crock pot ranch chicken with bacon, ranch chicken recipe, ranch chicken with bacon

Prep Time 5

Cook Time 50

Total Time 55

Servings - 6 people

Calories 297kcal

Author Blair Lonergan

Ingredients

2 lbs. boneless, skinless chicken breasts or thighs
2 cans (10.75 ounces each) condensed cheddar cheese soup, NOT diluted
½ cup milk
Salt and pepper, to taste
1 (1 ounce) packet dry ranch seasoning and salad dressing mix
4 slices cooked, chopped bacon
Optional garnish: sliced green onion

Instructions

OVEN BAKED METHOD:

Preheat oven to 375 degrees F. Spray a 2-3 quart baking dish with cooking spray. Place chicken in the prepared dish and season with salt and pepper, to taste.
In a separate bowl, whisk together condensed soup, milk and dry ranch seasoning. Spread over chicken.
Cover tightly with foil or lid and bake for 50-60 minutes if using chicken breasts, or 35-45 minutes if using thighs. The meat is done when it reaches an internal temperature of 165 degrees F.
Slice and serve each chicken breast with a couple of spoonfuls of cheese sauce, crumbled bacon and sliced green onions on top.

SLOW COOKER METHOD:

Spray insert of slow cooker with cooking spray. Place chicken in the slow cooker and season with salt and pepper, to taste.
In a separate bowl, whisk together condensed soup, milk and dry ranch seasoning. Spread over chicken.
Cover and cook on HIGH for 3-4 hours or on LOW for 6-8 hours. Slice the chicken or use two forks to shred the meat. Serve each chicken breast with a couple of spoonfuls of cheese sauce, crumbled bacon and sliced green onions on top.

Notes

You can use either chicken breasts or chicken thighs for this recipe. The thighs will bake faster in the oven, so see the recipe below for detailed cooking instructions. As always, the best way to make sure that your meat is cooked perfectly is to use a meat thermometer. The chicken is done when it reaches an internal temperature of 165 degrees F.
If you're preparing the recipe in a Crock Pot, I recommend using boneless, skinless chicken thighs. The thighs tend to stay juicier during the slow cooking process than the chicken breasts -- but either will work!
I prepare my bacon ahead of time by baking in the oven on a rimmed baking sheet at 400 degrees for about 13 minutes; or you can take a shortcut and buy the precooked bacon at the grocery store, warm it in the microwave, and crumble it with your fingers as you sprinkle it over the chicken.
Garnish the dish with sliced green onions or fresh chives for a bright, flavorful burst of color.
This cheesy, creamy ranch chicken with bacon is a good low carb, Keto-friendly dinner. One serving of chicken garnished with bacon and about 2 tablespoons of cheese sauce has just 3 grams of carbohydrates, 55 grams of protein, and only 297 calories.
Use the ranch chicken to make a Chicken Bacon Ranch sandwich, or wrap the meat in a tortilla or lettuce wrap for a Bacon Ranch Chicken Wrap.
Leftover ranch chicken with bacon will stay fresh in the refrigerator for 3-5 days, or will keep in an airtight container in the freezer for up to 3 months.
To reheat the chicken, place the chicken and cheese sauce in a saucepan or skillet and warm over low heat, just until the chicken reaches the desired temperature.

Nutrition