Slow Cooker "Crack" Chicken (cheesy ranch chicken)

This recipe belongs to the cool blog Cookies and Cups  I am reposting here for brevity and my own reference.  Their post is way more informative and fun.  They created all photos and (as far as I know) the recipe itself.  You should check it out at the link above.

Slow Cooker Cheesy Ranch Chicken

 

Author: Cookies & Cups

Serves: serves 6

INGREDIENTS

• 2 lbs boneless chicken breasts
• 2 (8 oz) blocks cream cheese
• 2 (1 oz) packets dry Ranch seasoning
• 8 oz bacon, cooked crisply and crumbled

INSTRUCTIONS

1. In a slow cooker combine place chicken, cream cheese, and Ranch seasoning.
2. Cook on low for 6-8 hours or on high for 4 hours, until chicken shreds easily.
3. Once chicken shreds stir with a large fork or spoon, so the chicken shreds and all the ingredients combine.
4. Add in crumbled bacon and stir to incorporate.
5. Serve warm.

Chicken With Artichoke Hearts, Olives, and Capers

Doesn't this just look delicious???  Thanks to my friend Marilyn for sharing this recipe on Facebook.  I can't wait to try it!

Chicken With Artichoke Hearts, Olives, and Capers

Ingredients:

8 skinned and boned chicken thighs or 2 skinned and boned chicken breasts (cut breasts in halves and then in half crosswise)
Salt and freshly ground black pepper
2 tablespoons olive oil
1 large yellow or white onion, chopped
6 garlic cloves, minced
1 teaspoon fresh thyme leaves, crushed
3/4 cup dry red wine
One 28-ounce can diced tomatoes, undrained
2 tablespoons balsamic vinegar
One 9-ounce package frozen artichoke hearts, thawed
1/4 cup pitted green olives, such as Greek or French in brine, cut in half
1/4 cup pitted black olives, such as kalamata, cut in half
2 tablespoons drained capers
1/4 cup fresh flat-leaf parsley

Directions:

Season the chicken with salt and pepper to taste. Heat the oil in a 5-quart cast iron Dutch oven over medium-high heat. Brown chicken, a few pieces at a time, 4 minutes total for each batch (2 minutes for breasts). Remove browned chicken pieces to a platter.

Add the onion and cook, stirring occasionally, over medium-low heat until translucent and beginning to lightly brown, about 4 minutes. Add the garlic and thyme and cook 1 minute. Add the wine and bring to a boil, scraping the bottom of the pan to loosen browned bits and incorporate them into the liquid. Stir in the tomatoes and vinegar.

Return the chicken to the pan and add the artichokes, both kinds of olives, and the capers. Cover and simmer over medium-low heat until the chicken is done, about 30 minutes. Sprinkle with the parsley and serve.