1 pound chicken breasts
3 cups broccoli florets chopped*
1 large potato (about 2 cups+)
3 large carrots (about 2 cups+)
1 15 oz. can sweet corn, drained
1/2 onion, chopped
4 cloves garlic, minced
1/4 -1/2 teaspoon red pepper flakes
6 cups chicken stock
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons dry ranch dressing/seasoning mix
1/2 cup flour
4 oz. cream cheese, softened
2 cups milk or half and half (I use nonfat half and half)**
1-2 cups FRESHLY grated sharp cheddar cheese
8 strips bacon, cooked and crumbled
2 green onions, chopped
4 strips bacon, cooked and crumbled
Add chicken to the bottom of the slow cooker followed by add all of the ingredients up to the four (do not add flour and ingredients after). Cover and cook on high for 3-4 hours or on low 6-7 hours, or until chicken is tender enough to shred and potatoes and carrots are tender.
Remove chicken and allow to rest 5 minutes before dicing or shredding.
Meanwhile, add cream cheese, flour and half and half/milk to blender and liquefy until smooth. Stir cream cheese mixture into slow cooker and return diced/shredded chicken. Cover and cook on high for 30 minutes.
When ready to serve, stir in cheese, 1/2 cup at a time until melted. Stir in bacon. Taste and add additional salt, pepper, red pepper as desired.
Garnish individual servings with green onions and additional bacon and cheese (optional).