Prep 15 mins
Cook 6 hrs
We all loved this. It didn't remind us of a cheeseburger, though, and most of the dinner conversation revolved around the name and how it would be misleading to throw in the word "burger."
- 2 tablespoons olive oil
- 4 -6 chicken breast halves
- 12 pieces cooked and crumbled bacon
- 1⁄4 cup teriyaki sauce (I used Tamari's wheat-free that I found at Whole Foods)
- 1⁄2 cup ranch salad dressing
- 1 cup shredded cheddar cheese
- Put the 2 tablespoons of olive oil into the bottom of your crock and spread it around. If you are using thighs or fattier cuts of meat, this step is probably optional.
- Put the chicken in the crock on top of the oil.
- In a small bowl, combine the teriyaki sauce and the ranch dressing. I kept tasting this---the flavor is so bizarre and tasty; I've never had anything like it.
- Pour sauce over the top of the chicken. Add the shredded cheese and the crumbled bacon to the crock, getting between the chicken pieces, if you can.
- Cover and cook on low for 6-8 hours, or on high for 3-4. The cooking time will depend on how thick your chicken pieces are, and if they are fresh or frozen.
- Since I used the tiny breast tenders (frozen) our dinner cooked in only 3 hours on high.
This was just plain strange. My son loved it but it only got a mild reception from my husband & me. Won't make again.
This was good and easy to make. I followed the recipe as written other then I didn't add the olive oil to the bottom of the crock. I did use boneless chicken breasts and mine only took four hours on low to cook and they were on the bit dry side. I was glad I checked them when I did- for me and my crock pot 6-8 would have been way too long. Made for Fall PAC 2008.
This is super easy and super yummy. The flavors melded together well. Threw everything in the crock pot in the morning and was ready by noon (only about four hours, half on high, half on low..will cook longer next time so meat is more tender).