Slow Cooker Mushroom Ranch Chicken with Arugula
Total time
Author: Becky's Best Bites
Serves: 6
- 1 large, sweet onion, sliced
- 3-4 fresh garlic cloves, minced or pressed
- 1 lb. boneless, skinless chicken breasts
- 1 lb. fresh baby bella mushrooms, sliced
- 1 packet (1 ounce) dry spicy ranch dressing mix
- 1 cup reduced-sodium chicken broth
- sea salt and fresh ground pepper, to taste.
- 2 cups fresh arugula
- Place a slow cooker liner in the bowl of the slow cooker or spray with non-stick cooking spray.
- Add sliced onions and garlic to the bottom of the bowl.
- Top with chicken, mushrooms, ranch dressing mix and chicken broth.
- Cook on high for 3-4 hours or low 7-8 hours. (Chicken should be falling apart)
- Check seasonings and add salt and pepper, if needed.
- Add arugula and stir gently to fold it in and it should wilt slightly.
- Serve immediately over brown rice, quinoa or eat alone for a lower carb meal.
Recipe by Becky's Best Bites at https://beckysbestbites.com/slow-cooker-mushroom-ranch-chicken-with-arugula/
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