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Texas Roadhouse smothered chicken in a slow cooker topped with melted Monterey Jack and mozzarella cheese and chopped green onions

Texas Roadhouse Smothered Chicken

Tender slow cooker chicken breasts seasoned in ranch-flavored broth and topped with melted Monterey Jack and mozzarella cheese. A comforting, high-protein weeknight dinner that practically makes itself.
Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 10 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 380

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 1 cup chicken broth low-sodium recommended
  • 1 tbsp ranch seasoning mix dry packet style
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup cooked bacon crumbled, optional
  • chopped green onions for garnish
  • salt and pepper to taste

Equipment

  • Slow cooker (6 to 8 quart)
  • Sharp knife and cutting board
  • Measuring cups and spoons

Method
 

  1. Pat the chicken breasts dry and season both sides generously with salt and pepper.
  2. Pour the chicken broth into the slow cooker. Add the ranch seasoning mix and stir to combine.
  3. Place the seasoned chicken breasts into the slow cooker in a single layer, mostly submerged in the broth.
  4. 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.
  5. 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.
  6. 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.