Creamy Cheesy Crockpot Chicken

4 lb. chicken cutlets
10 oz. teriyaki sauce
1/3 c. ranch dip
1/3 c. chunky blue cheese dressing
1 c. shredded italian cheese

Spray crockpot with cooking spray.
Pour a small amount of the teryaki on the bottom.
Layer chicken cutlets.

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Pour small amount of teryaki over chicken.

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Spread ranch dip over chicken pieces.

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Sprinkle with cheese.
Repeat layers three more times, adding in the blue cheese on the top layer.

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I actually did this because I ran out of ranch and I love blue cheese.

Top with shredded cheese.

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Cook on low 5-6 hours.

I ran a knife through the layers to check the chicken for doneness and make smaller pieces for easier serving.

We had it over rice, and the sauce was delicious on the rice! (Using chicken broth instead of water and my favorite rice recipe)

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I can’t wait to use the leftover sauce in some great creative way.

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