Ingredients
Equipment
Method
- Pat the chicken breasts dry and season both sides generously with salt and pepper.
- Pour the chicken broth into the slow cooker. Add the ranch seasoning mix and stir to combine.
- Place the seasoned chicken breasts into the slow cooker in a single layer, mostly submerged in the broth.
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken is very tender and pulls apart easily.
- About 15 minutes before serving, sprinkle the Monterey Jack and mozzarella cheeses evenly over the chicken. Replace the lid and allow the cheese to melt fully from the residual heat.
- If using bacon, scatter the crumbled pieces over the melted cheese. Top with chopped green onions and serve over mashed potatoes or rice.
Notes
Substitute chicken thighs for a juicier result. Oven alternative: bake covered at 375 degrees F for 30 to 40 minutes, then uncover and add cheese for the last 5 minutes. Add cayenne or diced jalapeƱos for heat. Use gluten-free broth and certified gluten-free ranch seasoning if needed.
