Healthier Slow Cooker Loaded Chicken and Sweet Potatoes

Healthier Slow Cooker Loaded Chicken and Potatoes

Ingredients

• 120 ml (1/2 cup) low-sodium chicken broth
• 50 g (3 1/2 tablespoons) homemade ranch seasoning (mix of dried herbs, garlic powder, onion powder, and black pepper)
• 900 g (2 pounds) boneless, skinless chicken breasts
• 680 g (1 1/2 pounds) yellow baby new potatoes, halved
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 170 g (6 ounces) Greek yogurt
• 60 ml (1/4 cup) low-fat ranch dressing
• 180 g (2 cups) shredded reduced-fat Cheddar cheese, divided
• Cooked and crumbled turkey bacon to taste
• Thinly sliced scallions for garnish

Directions

1. In the bottom of a 5-quart (4.7 liters) slow cooker, stir together chicken broth and homemade ranch seasoning until combined.
2. Add the chicken breasts in an even layer over the broth mixture, followed by an even layer of potatoes. Drizzle with oil and sprinkle with salt and pepper.
3. Cover and cook until chicken is cooked through and potatoes are fork-tender, about 2 hours and 45 minutes on HIGH or about 3 hours and 45 minutes on LOW.
4. Remove chicken breasts from the slow cooker and place them on a cutting board. Let cool slightly for 5 minutes, then coarsely shred using 2 forks.
5. Add Greek yogurt, low-fat ranch dressing, and 135 g (1 1/2 cups) of the shredded cheese to the slow cooker. Cover and cook on HIGH until the cheese begins to melt and potatoes are fully tender, about 10 minutes.
6. Uncover and stir the cheese mixture until just about fully combined.
7. Add shredded chicken back to the slow cooker and stir until evenly coated in the cheese mixture.
8. Divide among 8 shallow bowls. Garnish with remaining 45 g (1/2 cup) shredded cheese, top with turkey bacon and scallions. Serve immediately.