This crockpot chicken bacon ranch stew recipe by The Purposeful Pantry on YouTube is a perfect “stoup” that’s heartier than a classic chicken noodle soup. It does not have a soup consistency, which I love thicker broths. This is a simple, easy, and inexpensive recipe that’s perfect for winter or cold nights. The crockpot chicken bacon ranch stew is a comforting meal that can be left with a week’s leftovers.
- 1 lb chicken (use a freeze-dried chicken to make it shelf-stable)
- 2 can cream of chicken soup
- 1 can chicken broth
- 2 cans of water (altered from the original recipe to accommodate dehydrated food)
- 1 cup dehydrated carrot (3 fresh carrots diced)
- 1/2 cup dehydrated celery (3 fresh ribs)
- 1 cup dehydrated vegetables or 1/4 cup dehydrated vegetable powder roughly equal to about a cup frozen vegetables)
- 1/4 cup dehydrated bell pepper (about 1/2 fresh bell pepper)
- 2 oz Ranch powder seasoning or make your own here
- 1/2 lb bacon (use shelf-stable pre-cooked bacon or bacon bits to make it shelf-stable)
- 2 cup Noodles of your choice (but make them heartier noodles)
First, mix all of the ingredients into a slow cooker, and let it cook for about 4 hours on HIGH or 6 hours on LOW.
Next, remove the chicken to shred, and return back to the slow cooker. Add the noodles and allow to cook for 20-30 minutes, until desired texture. Continue to watch The Purposeful Pantry tutorial on YouTube for full instructions and details.
Overall, I love this recipe and this can be made from fresh ingredients too if you do not want to use dehydrated vegetables. Slow cooker recipes are great to have during the cold days because you can let it cook throughout the day without having to be in the kitchen. Except, to check on it and add the other ingredients such as the noodles.