Today’s recipe is a riff on an internet classic – you throw cream cheese blocks on top of chicken breasts, add some ranch dressing powder and some bacon, cook it in the crockpot and call it a day. I’ve come up with a recipe using Olympic Krema Greek Style Thick & Rich Yogurt, and believe it or not, I didn’t go with a dessert recipe! Isn’t that just crazy? I really did think about it, then realized that not many people sub in Greek yogurt in their favourite savoury recipes and there’s no reason you shouldn’t!
Greek yogurt is as tangy as cream cheese, is thicker than regular yogurt so it’s easily interchangeable in many recipes and is a great substitution instead of cream cheese. The Greek Yogurt adds a little more moisture to this recipe, while still making the sauce creamy and tangy.
I used half Olympic Krema Greek Style Thick & Rich Yogurt and half cream cheese in this recipe. If you recall, I have a few family members that are eating gluten-free and are on low/good carbohydrate lifestyles. In keeping with my desire to make this a gluten-free dish, the products from Olympic have no gelatins, no gluten and no preservatives. Perfect for what I need! They also have a brand spanking new look to their packaging.
I was excited to try out a new way of making Bacon Ranch Chicken in the crockpot…and then to put it on salad.
I know. First it’s not a dessert and second, it’s a recipe with a salad.
I’m fine, I’m fine, believe it or not, I don’t live on desserts.
You all know that recently I was on a trip to the West coast and you’re all lucky that I came back. (or did I? Maybe I’m living in British Columbia and never came back…..). Canada’s West would be the first place I’d move if we left Edmonton. The people there are laid back, are so very much in tune with the outdoors and nature…and the fruit that you can grow there? I’m perpetually jealous that I can’t grow peaches, cherries, plums….oh, this gardening girl would love to have a peach tree one day!
Did I also mention the plants and flowers that they can grow there? No wonder West Coasters are so relaxed. Look at all this lush greenery and gorgeousness they can grow out there!
So speaking of my trip to the West Coast, it all ties in with the fact that this Canuck gal loves to work with Canadian products; it’s one of the many joys of my website. Olympic products are located in Delta, BC (I totally was just there!) and made from 100% natural ingredients with fresh milk from cows that live close to the Olympic dairies.
To learn more, watch the video below to learn about Good Nature, Good People and Good Yogurt! You can also check out their website to learn more about their products that are pure B.C. good. Now, if you are a true Yogurt Aficionado, you’ll also need to check out the great selections of even more Olympic Recipes here. I’m totally drooling over them. Man, I seriously love using yogurt in my cooking and baking. I honestly don’t know what I’d do without it! My best scones ever recipe? They wouldn’t be the same. At all.
This is the easiest, simplest recipe you’re going to find. Once it’s cooked, you can serve it on toasted buns as a sandwich (and if you make those garlic buttered toasted buns, they are divine!) or as I did, cold and scooped onto a bed of your favourite salad. You then eat it like you’d eat a tuna salad that’s served like this, taking little chunks of the chicken and mixing it with greens. I was pleasantly surprised how much Mr Magpie enjoyed it. Getting that man to eat a salad is next to impossible!
Happy cooking everyone!
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- 4-5 Chicken Breasts
- 3/4 cup Olympic Greek-style Thick & Rich Yogurt
- 1 8 oz block of cream cheese
- 1 14 oz can artichoke hearts drained well and chopped
- 4 slices of bacon cooked crisp and crumbled
- 2 pkgs of Ranch seasoning
- 1 cup cheddar cheese grated
- 1/2 cup of sliced baby tomatoes
- 2-3 cups of your favourite green salad
Lay the chicken breasts on the bottom of a slow cooker. Whisk together the other ingredients until smooth and combine, then pour over the chicken. Cook on low for 4-5 hours.
When the chicken is cooked, shred into chunks using two forks.
Serve as a sandwich with filling between toasted buns or use like you would tuna salad; scoop out onto the top of your favourite salad mix and enjoy!