I got creative in the kitchen today– an unusual occurrence for me! But I was inspired by all the Pinterest recipes I’ve been pinning lately and decided to be brave. It was delicious and got 2 thumbs up from Mr X!
1. Start with a large package of bone-in chicken breasts. (They will be juicier and more flavorful than boneless.) Cut the skin and fat off, and place the breasts in a large crock pot, bone side down.
2. Mix together 2 packages of ranch dressing mix, 2 packages of Lipton Cup-a-soup cream of chicken soup mix, and 1 package of Lipton Recipe Secrets onion-mushroom soup mix.
3. Sprinkle the mix thickly on the breasts and pat in. I cracked some pepper over the top too.
4. Add a bit of water to the leftover soup mixes, to make a thick but pourable sauce. Pour it in the bottom of the pot. I didn’t want to wash off the dry mix, so I was careful not to pour the wet mixture over the top.
5. Cook on low heat 6 hours.
6. Serve! The juice makes a great sauce so you could easily serve this over rice or pasta.
You could also cook this in the oven. I wouldn’t pour the wet mix in the pan at first though; I’d bake at 400 about 30 minutes (till it forms a good crust) then add the wet mix, cover, and cook the rest of the way. These were large breasts and would probably take 45-60 minutes in a 400 degree oven. Just be sure and check with a thermometer. You want it to reach 180, but not be overcooked.
This seasoning mix would work equally well on pork or beef!
If you try it, be sure and let me know how it goes over for you!