This might not be "French" cooking but it had enough butter that I'm pretty sure Julia would have approved. This recipe was recommended to me from a busy friend as being both delicious and easy -- she wasn't kidding! I've intended for my blog to be about "real" cooking and not just be about "Pinterest" recipes but his one was way to good to not share. Not much to it but I'll try to cram two sentences worth of description into four or five paragraphs.
Here's the extensive list of ingredients. Don't blink or you'll miss it:
- 4 boneless, skinless chicken breasts
- 1 packet of ranch dressing mix
- 1 stick of butter, cut into slices
That's it, really. I'm not kidding. Well, okay, if you want to count a crock pot as an ingredient you'll need one of those too. Also, if you look closely at the photo you'll notice that I doubled the recipe and that worked out just fine.
Keeping in mind that I warned you this was really simple, here's all it took to convert these ingredients into something really tasty. The chicken went into the bottom of the crockpot. the slices of butter went on top of the chicken. The ranch dressing was sprinkled over the top of the chicken and butter. Poof. Done. Really, that's all it took! If you're really daring you can put the butter on after the ranch dressing mix - it'll al work out.
I used the low setting on the crock pot and it was ready to shred after 8 hours. Once it was shredded it was ready to go into a tortilla, use on a salad, turn into a sandwich or use however else you want. It was that easy! Easy enough that I didn't get into trouble or make any major mistakes along the way. Hmmm, that was a change.
I find that a chicken breast will seem kind of dry when its been cooked in the crock pot but this was nice and moist and very delicious. I loved how quick and easy it was to put this together -- literally less than 5 minutes and it was ready to cook. We loved it and this will definitely be a go to meal for busy days. I hope you enjoy it too!
Oh, I almost forgot -- parsley, don't forget the parsley. Of course I sprinkled some parsley on it just to make it look that much more sophisticated!
Bon appetit!!
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