Cheesy Bacon Ranch Chicken & Potatoes

Happy Friday everyone!

Is anyone else excited that we are just 4 short weeks from Thanksgiving?!?!

I love Thanksgiving, and really just this time of year in general. My husband and I enjoy spending time with family, having a break from work, and of course EATING! #gimmeallthefood

Speaking of eating…

I don’t know about you, but say the words “cheese” or “bacon” and I don’t care if you cooked a shoe, I’ll eat it!

Ok, probably not a shoe, but I think you get my point!

Luckily, the recipe I have for you today calls for cheese and bacon (no shoes in sight!), so put on your fat pants and get ready for something hearty and comforting! We’re talking Cheesy Bacon Ranch Chicken & Potatoes. #drooling

When I make this dish for my husband, I think he wants to propose to me all over again. He absolutely loves it, and so do I! And so does our almost-two-year-old. So this meal is a win all around!

This dish is made in the slow cooker, and cooks all day, so its perfect to put together before work for an easy dinner! I usually make it on Sunday morning for dinner that night. I love a hearty Sunday supper after church and fellowshipping most of the day.

The ingredients are simple and you may already have them at home. Add a side salad if you need some balance for all that cheese and bacon. But, lets be honest… its unnecessary 😉

Make this yummy dish soon; you will not regret it!

Cheesy Bacon Ranch Chicken & Potatoes


  • 1.5 lbs. boneless, skinless chicken breasts*
  • 4-5 large gold or russet potatoes (I’ve used both and either work great)
  • 6 strips cooked chopped bacon or 1/2 cup bacon bits (I’ve used both and either work great)
  • 1 1/2 cups shredded cheddar cheese
  • 1 packet dry Ranch seasoning
  • 1 cup Ranch dressing
  • 1 tsp. each: salt, black pepper, garlic powder

*I only needed two large chicken breasts to make 4 servings.


  1. Rinse and dry potatoes. Cut potatoes in half, then cut the two halves into quarters.
  2. Put potatoes in crockpot, add half the dry Ranch seasoning, salt, pepper and garlic powder. Give it a stir.
  3. Lay chicken breasts on top of potatoes. Sprinkle evenly with the remainder of the dry Ranch seasoning.
  4. Cook on low for 8 hours (if your crockpot is newer, only cook for 7 hours).
  5. This is how I cook my bacon: 20 minutes before the chicken and potatoes are done, preheat oven to 350 degrees. Cook bacon strips on a foiled lined baking sheet for about 15 min, or until it reaches your desired crispiness. Drain on paper towels, then cut or tear into small pieces.
  6. Remove chicken from crockpot and cut into chunks or shred.
  7. There will be some juice in the bottom of the crockpot. You don’t want to save this, so you will need a large dish or bowl. In your dish/bowl, gently mix your chicken, potatoes, cheese, and bacon. Add the Ranch dressing and mix again. Add extra salt and pepper to taste.

Roasted Chicken & Broccoli Alfredo

Have any of you tried Kroger’s Clicklist grocery shopping app before? If not, check it out – you will never be the same!

Or at least never grocery shop the same 😉

I LOVE using Clicklist. You logon to the site, add your groceries to the online cart, and schedule a pick up time for the next day. When you pull in, they bring the groceries out and load up the car for you! SO awesome! If you have a toddler (or two), I’m sure you will do anything to avoid an hour long+ grocery trip.

(P.S. This isn’t a sponsored post, I just really love Clicklist lol)

Moving on though… who doesn’t love a bowl of creamy pasta? (If you say you don’t, we can’t be friends #mustlovecarbs).

Better yet, how about a big bowl of alfredo pasta with chicken and broccoli – YUM!

Today I have a great recipe for Roasted Chicken & Broccoli Alfredo. The reason its so great is because of how flavorful and easy it is to make!

You start by chopping and roasting your broccoli and chicken in the oven.

While that’s going, you boil your pasta and heat your sauce on the stove.

In about 30 min, you have a delicious (and kind of healthy) meal that can be made any night of the week!

I prefer to use a store bought alfredo sauce, if its a weeknight, to save some time, but of course I add my own touches with shredded parmesan and seasonings. Feel free to make your own alfredo if you like! There’s plenty of recipes on Pinterest that sound great.

I hope you enjoy the recipe and have a great weekend! 🙂


Roasted Chicken & Broccoli Alfredo


  • 1 lb. boneless, skinless chicken breasts*
  • 2 cups raw broccoli florets (do not use frozen!)
  • 1 lb. pasta (I would suggest penne or linguine)
  • 2 tsp. olive oil
  • 2 tsp. garlic powder
  • 2 tsp. seasoned salt
  • 2 tsp. black pepper

*I suggest using fresh chicken vs. frozen. Frozen chicken, even after its thawed, just won’t cook the same in the oven.

For the Alfredo sauce (if you don’t make your own):

  • 2 jars alfredo sauce (I use Bertolli brand)
  • 1 cup shredded parmesan cheese
  • 1/2 cup chicken stock or broth
  • 2 tsp. black pepper


  1. Preheat oven to 425 degrees.
  2. Cut your chicken into about 1 inch cubes.
  3. Spread chicken and broccoli onto baking sheet. Drizzle with olive oil, garlic powder, seasoned salt, and pepper. Toss gently to coat everything evenly, then spread into an even layer.
  4. Cook chicken and broccoli in oven for 15 minutes.
  5. While that’s cooking, boil the water and cook your pasta according to package directions. Drain and set aside.
  6. If using jarred alfredo, in a medium sauce pan, heat your alfredo sauce on medium until bubbling. Whisk in the parmesan, chicken stock/broth and pepper until the cheese is melted and everything is mixed well. Leave on low heat until ready to combine.
  7. After everything is cooked and ready, combine pasta, alfredo sauce, chicken and broccoli in a large pot or bowl. Taste and add extra salt and pepper if needed.
  8. Serve as is or with a crusty bread (for dipping in the sauce of course!).