Crock-Pot Chicken, Bacon And Cheese

• 2 tablespoons olive oil
• 4 -6 chicken breast halves (or equivalent bird pieces)
• 12 slices bacon, cooked and crumbled
• 1/4 cup teriyaki sauce
• 1/2 cup ranch salad dressing
• 1 cup cheddar cheese, shredded

1. Put the 2 tablespoons of olive oil into the bottom of your crock and spread it around. (If you are using thighs or fattier cuts of meat, this step is optional).
2. Put the chicken in the crock on top of the oil.
3. In a small bowl, combine the teriyaki sauce and the ranch dressing.
4. Pour sauce over the top of the chicken. Add the shredded cheese and the crumbled bacon to the crock, getting between the chicken pieces, if you can.
5. Cover and cook on low for 6-8 hours, or on high for 3-4. The cooking time will depend on how thick your chicken pieces are, and if they are fresh or frozen.

olive oil, chicken, bacon, teriyaki sauce, ranch salad dressing, cheddar cheese

Taken from www.food.com/recipe/crock-pot-chicken-bacon-and-cheese-365415 (may not work)