Ranch Chicken with Broccoli and Bacon

Have you ever made ranch seasoning? It’s awfully hard to compete with the green “MSG packets” (as my husband affectionately calls them), but I think I did rather well. The ranch seasoning in this recipe adds great flavor and texture when you stir some mayo into the cooking juices at the end, creating a creamy coating for the chicken, broccoli, and bacon. Be sure to use boneless, skinless chicken for this one; bones and skin would make the “dressing” too greasy.

Prep time 20 minutes
Serves 6

3 large boneless, skinless chicken breasts
1 tablespoon homemade Dry Ranch Seasoning Mix
11/2 teaspoon steak seasoning
3 shallots, peeled and sliced
6 cups (426 g) broccoli florets
12 strips bacon
2/3 cup (160 g) Paleo-Friendly Mayonnaise
3 tablespoons (45 ml) red wine vinegar
1/4 teaspoon sea salt

1 Place the chicken breasts in a 3- or 4-quart (2.8 or 3.8 liter) slow cooker. Sprinkle the ranch mix and steak seasoning over the top. Add the shallots.
2 Cover and cook on low for 3 to 4 hours, until the chicken is cooked thoroughly and pulls apart easily with a fork.
3 Add the broccoli to the pot. Cover and cook for another 30 to 45 minutes, until the broccoli is crisp and still tender.
4 Meanwhile, cook the bacon strips until they’re as crisp as you like. Set aside to cool.
5 When the broccoli is finished cooking, remove the chicken from the cooker, shred with two forks, and return it to the cooker. Do not drain the juices in the pot. Stir in the mayonnaise and red wine vinegar. Crumble the bacon into the mixture. Taste, and adjust salt if needed before serving.