Early May Chicken Slow Cooker 5-Ingredient

Early May Chicken Slow Cooker 5-Ingredient. Toss raw chicken breasts in the crock and 4 other ingredients to get a meal so delicious your family will be begging for more!

This easy to made dish uses just 5 things from your kitchen. Mix a yummy yellow sauce like sweet mustard and creamy ranch, pour it over raw raw ingredients, and let it cook slow. In a few hours, you get soft, juicy meat with tasty sauce. Great for busy days in early May—warm but light, perfect with rice or veggies. Family favorite!

Servings: 4

Ingredients

• 2 pounds chicken breasts without bones or skin (about 3-4 medium ones)

• 1 cup thick honey mustard dressing (not the light kind)

• 1/2 cup mayonnaise

• 1 packet (1 oz) ranch seasoning mix

• 1 teaspoon smoked paprika (or regular paprika)

Early May Chicken: Directions

1. Spray the inside of your 4- to 6-quart slow cooker with no-stick spray. This makes cleanup easy.

2. Put the raw chicken breasts flat in the bottom. They can overlap a bit, but keep them even for good cooking.

3. In a bowl, mix the honey mustard dressing, mayonnaise, ranch mix, and paprika. Stir until it’s a thick, smooth, yellow-orange sauce like paste.

4. Pour the sauce over the chicken. Spread it with a spoon so all the chicken is covered thick—no peeking chicken!

5. Put the lid on. Cook on LOW for 3 1/2 to 4 1/2 hours, or HIGH for 2 to 3 hours. Chicken should be 165°F inside and soft when poked with a fork. Don’t lift the lid while cooking.

6. Taste the sauce. Add a little salt or pepper if you want (ranch is usually salty). Serve chicken whole with lots of sauce on top.

7. For thicker sauce, take chicken out. Stir sauce in cooker. Cook uncovered on HIGH 10-15 minutes. Cut or shred chicken, then mix back in before eating.

Serve with rice, noodles, or potatoes to mop up sauce. Add green beans or salad on the side. Leftovers make great wraps or sandwiches!