Sunday, April 22, 2012

Matt's Easy Ranch Chicken



This weekend we were busy.

Between homework, baseball games, laundry, and a wedding  -- there wasn't much time for anything else.

Saturday afternoon, the Mr. says, "We need to think about what the cherubs are doing for dinner." 

Mind you -- it's 2:00 and we leave for the wedding at 5:00.  Everything is in the freezer.

My mind wandered . . . what would I feed them?

I grab the crock pot -- because that's what first comes to your mind when you're in a hurry, right?!

I throw in some chicken and a seasoning packet and turn it to high.

It cooks.

The cherubs and the dude who came over to hang out with them said it was good.

My boy cherub said it was "blog worthy."

While there's no picture of the dish, there is the endorsement of a 13 year old boy and a 25 year old single guy!  That's a pretty strong support!

In honor of the brave man who ate something I had never made and didn't have a recipe for, I bestow the honorary naming of the new crock pot recipe to him!

I do feel the need to give a disclaimer:  since I didn't taste this, I don't know if it needed more seasoning; if you could reduce the amount of water --in case it was too "juicy"; or if noodles would be better.  I'll make it again and any changes to the recipe, I'll update.  You can always feel free to make a comment on how you made it better too!

Matt's Easy Ranch Chicken

1 pound boneless, skinless chicken (I used tenders)
1/2 onion, thinly sliced
1 package dry ranch dressing mix
1/3 cup of water
1/2 package of cream cheese, cubed

Spray the crock pot with Pam.

Place onions on the bottom.  Top with frozen chicken.  Sprinkle dry ranch mix over the meat. 

Turn the crock pot on High, if you're in a hurry, or low if you're not!

Just prior to serving, place the cubed cream cheese in the crock pot and allow to melt.  Gently stir around to make a "cream" sauce.  *I broke the tenders into chunks when stirring.

Serve over rice.

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