Slow cooker ranch chicken & rice bowls

The slow cooker is my food best friend lately. I've been using it several times a week. 

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It does, of course, require menu planning so that I know what to thaw, put in the slow cooker in the morning, and what ingredients I need to have on hand. But as a frugal mom of toddler twins, it's essential for me to plan ahead so that our meals go as smoothly as possible and I resist the temptation to order take out. 

I also like versatile dishes where I can use up some things in the fridge and pantry to create a delicious meal like this ranch chicken. It's versatile because you can add or remove vegetables based on what you have. I use chicken, corn, peppers, and onions - you can use any/all of these and/or others like black beans, pinto beans, jalapeno, green onions, etc. 

I topped mine with cilantro, cheddar, salsa, and sour cream, but other options are avocado, shredded lettuce, chopped tomato, pickled jalapenos, etc. It's also nice served with a side of corn chips (or sprinkle crumbs from the bottom of the bag on top for a little crunch). 

You can also wrap it up in a burrito shell! Easy family friendly meals like this are what work in our life right now. This recipe will serve about four people, but can easily vary (stretch it with beans or make more rice).

Slow cooker ranch chicken & rice bowls
about 1.25 lbs boneless, skinless chicken breasts (or thighs)
1 (1 oz.) packet of ranch salad dressing/seasoning mix
5 oz. Neufchâtel cheese (or cream cheese), cut into cubes
1/4 cup water
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 teaspoon garlic powder
1 small onion, finely chopped
1 bell pepper, chopped
1/2 cup frozen corn
1 cup long grain rice, cooked to package directions
for serving (any/all that you like):
chopped fresh cilantro
grated cheddar
your favorite salsa
sour cream
any other toppings mentioned above

Place the chicken through corn in your slow cooker on low and cook for about 6 hours, until the chicken is tender and cooked through. Use a fork to stir up the sauce and break up any cheese clumps. Then shred the chicken with two forks.

Serve over hot rice topped with your choice of toppings.