Bacon Ranch Chicken

Bacon Ranch Chicken
2 tablespoons real bacon pieces (from jar or fresh)
1 teaspoon minced garlic
1 packet Hidden Valley Ranch salad dressing mix
1 can of cream of chicken soup
1 cup sour cream
4 boneless, skinless chicken breasts
egg noodles, prepared

Spray slow cooker with cooking spray. Place chicken in slow cooker. Combine bacon, garlic, ranch mix, soup, and sour cream in a bowl. (If you don't have time, just place on top of chicken. Trust me; I've done it.) Cook on low about four hours or until chicken is thoroughly cooked and fork tender. Break into pieces or shred with forks. Serve over cooked noodles.


Please Note:
~ If you need more time than the four hours, consider using frozen chicken breasts. It is more liquidy, but still tastes great!
~ You can also prepare this in advance, refrigerate, and reheat for meal time. It is still fabulous as leftovers.
~ Consider serving with rice as an alternative to egg noodles.
~ Once you know that your family loves this recipe, I would recommend buying the ranch mix in larger quantities. (I believe we have a four-pack in our pantry.) Not only is it cheaper, but it's great to have on hand so there are no last minute grocery store runs.
~ Four breasts will serve about six adults in this recipe.