Crock Pot Bacon Broccoli Chicken (Low Crab)

Ingredients:

2 lbs Chicken Tenderloins
16 oz Frozen Broccoli florets
8 oz Cream Cheese cubed
1 oz envelope Hidden Valley Chive Onion Dip Mix (Can use Ranch Dip Mix as substitute)
1/4 cup Butter cubed
6 slices Havarti Cheese
8 slices Crisp Bacon crumbled
2 Green Onions chopped (green parts only)

Instructions:

Place tenders and broccoli (frozen) in bottom of a casserole crock or 6 quart slow cooker.
Season with dip mix and sprinkle with butter cubes.
Dot with cream cheese.
Cover and cook on low for 3-4 hours or until the tenders are cooked through.
Stir to break up the cream cheese (See note if you desire a smoother butter sauce.)
Place cheese slices evenly over top of chicken and broccoli, overlapping if needed.
Sprinkle with bacon and onions.
Cover until cheese melts.
Serve in a bowl.

Notes:

We used our casserole crock to make this yummy dish. We love how it evenly cooks the tenders and makes dividing into portions a snap!
If you desire a smoother sauce, whip cream cheese with dip mix in a mixer. Then slather on top instead of step 2 and 3. I prefer the convenience of not getting mixer out and find that mixing at the end is good enough for me.
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As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.

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