recipe share . . .


1 lb chicken breasts

6 slices bacon, cooked and diced

2 to 3 cloves garlic, finely chopped

1 package (1 oz) ranch dressing and seasoning mix

1 can (10.75 oz) condensed cream of chicken soup

1 cup sour cream

½ teaspoon pepper

½ cup water

8 oz spaghetti, cooked (OR ANY OTHER COOKED GRAIN, I USED RICE)

1 bunch of kale, diced very small



Spray 4-quart slow cooker with cooking spray; place chicken breasts in cooker.


In medium bowl, mix remaining ingredients except spaghetti and kale. Pour over top of chicken.


Cover; cook on Low heat setting 6 hours or on High heat setting 3 to 4 hours.


When about 15 minutes are left, cook and drain spaghetti as directed on package. And add kale to slow cooker.


Just before serving, shred chicken with 2 forks, and toss creamy chicken mixture with cooked spaghetti.


* If you aren’t going to eat everything this is a great recipe to freeze.