Crockpot Ranch Chicken and Mushrooms
Psstt...I didn't use either the squash or zucchini in this recipe. For two reasons. It's fall and what was in the grocery looked gross was one. Two, my garden is giving up the ghost for the year...epic sadness for me. Oh well, it'll be back soon :) IF you can find squash or zucchini that looks decent OR if you grow it during the season...it's delish in this recipe!
Ingredients
- 2 pounds chicken breasts cut into bite sized pieces
- 1 canister mushrooms
- 1 cup chicken broth
- 4 tablespoons butter optional
- 2 packets ranch seasoning
- 3 tablespoons corn starch + 1/4 cup cold water
- 1 onion optional
- 1 zucchini optional
- 1 squash optional
Instructions
- Use a tiny bit of the butter to oil the crock
- Dice the chicken and slice the onions
- Toss the veggies and chicken in the slow cooker
- Pour the broth over the top and sprinkle on the ranch dressing
- Cover and cook 4 to 6 hours (time varies depending on how large your chunks are and how hot your crock cooks)
30 to 45 minutes before serving
- Mix the corn starch and water in a separate bowl
- Slowly pour into the crock while stirring
- Cover and cook on high until thick and bubbly (about 30 to 45 minutes)