Chicken Bacon Potatoes (Print Version)

# Ingredients:

→ Base

01 - 1 pound chicken breast, no bones or skin

02 - 4-6 large Russet potatoes, about 4 pounds total

→ Crack Chicken Mixture

03 - 1 cup freshly grated sharp cheddar

04 - 4 ounces of cream cheese

05 - 3 bacon slices, cooked crispy and broken into bits

06 - 1 tablespoon of Ranch seasoning blend

→ Optional Toppings

07 - A sprinkle of chopped chives

08 - More bacon crumbles

09 - Some Ranch or blue cheese dressing

10 - Extra blue cheese crumbles

# Instructions:

01 - Toss the chicken in your slow cooker. Add cream cheese and Ranch seasoning on top. Cook for 2.5-3 hours on HIGH or 4-5 hours if set to LOW.

02 - Shred the cooked chicken right inside the pot, then mix in cheddar cheese and bacon bits.

03 - Heat your oven to 425°F and bake the potatoes until soft—about 45-60 minutes. Or microwave for roughly 7 minutes instead.

04 - Slice open each potato, fluff the insides with a fork. Add chicken mix on top, then sprinkle with cheese and bacon.

05 - Broil your stuffed potatoes for 5 minutes until the cheesy topping bubbles. Let them sit for another 5 minutes, then sprinkle on chives and some Ranch, if you'd like.

# Notes:

01 - Leftover shredded chicken works great here.

02 - Stick to potatoes of similar size so they cook evenly.

03 - Keep leftovers in the fridge for up to 2 days.

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