Bacon Cheeseburger Chicken – a delicious recipe with olive oil, chicken, bacon, teriyaki sauce, ranch salad dressing, cheddar cheese. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Put the 2 tablespoons of olive oil into the bottom of your crock and spread it around. If you are using thighs or fattier cuts of meat, this step is probably optional.
2
Put the chicken in the crock on top of the oil.
3
In a small bowl, combine the teriyaki sauce and the ranch dressing. I kept tasting this---the flavor is so bizarre and tasty; I've never had anything like it.
4
Pour sauce over the top of the chicken. Add the shredded cheese and the crumbled bacon to the crock, getting between the chicken pieces, if you can.
5
Cover and cook on low for 6-8 hours, or on high for 3-4. The cooking time will depend on how thick your chicken pieces are, and if they are fresh or frozen.
6
Since I used the tiny breast tenders (frozen) our dinner cooked in only 3 hours on high.
1968
kcal
Calories
147
g
Fat
3
g
Carbs
149
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 tablespoons olive oil, 4 -6 chicken breast halves, 12 pieces cooked and crumbled bacon, 1/4 cup teriyaki sauce (I used Tamari's wheat-free that I found at Whole Foods), and more.
Yes, Bacon Cheeseburger Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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