Okay, so I truly hate taking pictures of food sometimes. Do not get me wrong, some pictures when all position on the plate correctly can look really pretty, but when making a crock-pot, it is not the easiest picture to photograph. So, I know the picture might not look amazing here; but I promise it really is yummy. My girlfriend Michelle sent this to me in 2011; yes I still use the same email from that time, and it has become a family favorite over the years. The twins had it for the first time the other night and they loved it. It is by far one of the easiest crock-pots to make. Plus, if you have leftovers the next day I swear it is even better. I love left overs as I work from home so its always nice to have for lunch the next day. So, if you want some good fall comfort food, do yourself a favor and try this crock-pot. I do not think you will be disappointed.
What you need:
- 4 boneless skinless chicken breasts- can be frozen
- 2 tablespoon of bacon bits – I just buy the little package in the dressing aisle
- 1 teaspoon minced garlic
- 1 package of ranch dressing mix
- 1 can cream of chicken soup
- 1 cup of sour cream
- 1 package of egg noodles (we usually use 1/2 package)
Combine bacon, garlic, ranch dressing mix, soup and sour cream in a bowl. Mix those togther well. Place chicken (I use frozen) on the bottom of the crock-pot, pour mix from bowl over the chicken in the crock-pot. Cook on high for 3-4 hours. Then shred the chicken and put back in the crock-pot and add the egg noodles and let cook on low for another 30 minutes; then mix together. Serve! Enjoy!