Crockpot Ranch Chicken
Crockpot Ranch Chicken is the perfect simple healthy dinner recipe! You can use this shredded chicken in tacos, salads, sandwiches, or stuffed into potatoes. This recipe is naturally gluten free, dairy free, Whole30 and keto!
Servings 4 servings
Calories 164kcal
Equipment
- Crockpot
Ingredients
- 1 pound chicken breast (or boneless skinless chicken thighs)
- 1 tbsp olive oil
- 1 tbsp apple cider vinegar
- 2 tbsp dried chives
- 1 tsp garlic powder
- 1 tsp dried parsley
- 1/2 tsp dried dill
- 1/2 tsp sea salt
Instructions
- Combine the garlic olive oil, apple cider vinegar, chives, parsley, dill and salt in the bottom of the slow cooker.1 tbsp olive oil, 1 tbsp apple cider vinegar, 2 tbsp dried chives, 1 tsp garlic powder, 1 tsp dried parsley, 1/2 tsp dried dill, 1/2 tsp sea salt
- Add the chicken to the ranch seasoning and coat well.1 pound chicken breast (or boneless skinless chicken thighs)
- Cook on high for 3 hours or low for 4-6 hours.
- Shred with 2 forks.
Notes
Budget tip: To make this meal more budget friendly, use boneless, skinless chicken thighs.
To make this recipe low FODMAP: substitute garlic olive oil for the olive oil and omit the garlic powder.
Storage: Store shredded ranch crockpot chicken in the fridge for up to 3 days in an airtight container or stored in the freezer for up to 2 months.
Nutrition
Calories: 164kcal | Carbohydrates: 1g | Protein: 24g | Fat: 6g | Fiber: 1g | Sugar: 1g
