Slow Cooker Crack Chicken Lettuce Wraps & Ranch Cauliflower
6 servings
INGREDIENTS:
Salt & pepper
Head of cauliflower
Lettuce for wraps (butter, romaine, or green leaf)
¼ cup green onions
1 ½ cup cheddar cheese
6 strips of bacon
1 packet ranch seasoning (save 1 tsp for cauliflower)
8 oz. block cream cheese
2 lbs chicken breasts
DIRECTIONS:
1. Add chicken, bacon, and ranch seasoning packet to a slow cooker
2. Cover and cook on low for 6-8 hours or high for 3-4 hours
3. After the chicken is done in the slow cooker, preheat the oven to 400 degrees
4. Shred chicken and mix in cream cheese. Cook on low for 30 more minutes or as long as it takes the cream cheese to melt down.
5. Chop head of cauliflower. Line a baking sheet with parchment paper or foil. Coat cauliflower in olive oil and cover with extra ranch seasoning, salt
and pepper.
6. Bake cauliflower for 25-30 minutes.
7. Once cream cheese is softened in the slow cooker, top with cheddar cheese and cook on low for 10 more minutes or as long as it takes for cheese to melt down.
8. Place in lettuce wraps and top with green onions.
9. Timing should ideally line up where cauliflower finishes as the cheese is finished melting. Serve together and enjoy!
TIDBITS:
- My all time favorite way to shred chicken is to mix it in a Kitchen Aid. I know not all people have these (thankful for wedding gifts) - so shredding with 2 forks works just as well!
- The recipe linked below has the chicken on buns as a sandwich, which is just as good. I just prefer the lettuce wraps!
RECIPE LINK:
Carrie Barnard
