Truckerschicken Recipes

CRACK CHICKEN

Crack Chicken image

This Slow Cooker Crack Chicken is Creamy Cheesy Ranch and Bacon Shredded Chicken. It's perfect on it's own, on a sandwich, in a tortilla or as a dip!

Provided by Tabitha OConnor Jon

Categories Lunch/Snacks

Time 4h15m

Yield 6 serving(s)

Number Of Ingredients 4

Ingredients

2 lbs boneless chicken breasts
2 (8 ounce) blocks cream cheese
2 (1 ounce) packets dry ranch dressing mix
8 ounces bacon, cooked crisply and crumbled

Steps:

In a slow cooker combine place chicken, cream cheese, and Ranch seasoning.
Cook on low for 6-8 hours or on high for 4 hours, until chicken shreds easily.
Once chicken shreds stir with a large fork or spoon, so the chicken shreds and all the ingredients combine.
Add in crumbled bacon and stir to incorporate.
Serve warm.

Nutrition Facts : Calories 692.4, Fat 57, SaturatedFat 24.3, Cholesterol 205.9, Sodium 653.3, Carbohydrate 3.3, Sugar 2.4, Protein 40.4

TRUCKER'S CHICKEN

Trucker's Chicken image

What do you get when you toss a butter-and-vermouth-washed bird into a furnace hotter than the engine of a Peterbilt tractor? A bronzed beauty complimented by the flavours of lemon and herbs. You can munch on this all week long, using leftovers in sandwiches and salads. 4 servings, or 1 if eaten all week long

Provided by Millereg

Categories Lunch/Snacks

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

3 1/2-4 lbs chicken
1 lemon, quartered
1 bunch fresh thyme or 2 tablespoons dried thyme
6 cloves garlic
1 tablespoon ground pepper
1 tablespoon unsalted butter
4 fluid ounces vermouth

Steps:

Preheat the oven to 500°F.
Wash the chicken and pat dry; discard the giblets.
Squeeze the lemon inside the chicken cavity.
Place 2 of the lemon quarters in the very back of the cavity, followed by the thyme.
Lay the garlic cloves on top of the thyme, sprinkle with pepper, and add the remaining lemon quarters.
Place the chicken on its back in a roasting pan.
Melt the butter in a saucepan.
Remove from the heat, and stir in the vermouth.
Drizzle half the mixture over the chicken.
Bake 20 minutes.
Remove the chicken from the oven.
Using a flat spatula and a carving fork, turn the chicken over onto its breast.
Return to the oven for 20 minutes.
Remove the chicken from the oven and turn it over, breast side up.
Drizzle the remaining basting sauce on top.
Roast until dark golden brown all over, about 20 minutes.
Remove the chicken from the pan and transfer to a carving board.
Let rest 10 minutes before slicing.

Nutrition Facts : Calories 560.5, Fat 39.4, SaturatedFat 12.3, Cholesterol 188.8, Sodium 171.7, Carbohydrate 5.3, Fiber 1.8, Sugar 0.1, Protein 45.7

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