Ranch Chicken & Potatoes
Ingredients
- 2 lbs chicken thighs
- 1/4 cup chicken broth
- 4 cups broccoli
- 1 1/2 lbs red potatoes
- 1 tbsp butter
- 1 tbsp Kodiak Cakes Buttermilk Mix
- 1 cup almond milk
- ranch seasoning
- 2 cups shredded cheese
- greek yogurt topping
- green onions topping
Instructions
Shredded Chicken
- Trim fat from 2 lbs chicken thighs.
- Place chicken thighs and 1/4 cup chicken broth in slow cooker.
- Cook on low for 3 hours.
- Shred chicken.
- Cook on low for 1 hour.
Broccoli
- Preheat oven to 400.
- Chop broccoli into florets.
- Place broccoli on parchment paper baking sheet.
- Spray broccoli with cooking spray and sea salt.
- Roast for 20 minutes.
- Let broccoli cool.
Potatoes
- Boil potatoes for 20 minutes.
- Smash lightly.
- Set aside.
Stove Top
- Melt 1 tbsp butter over medium heat.
- Mix 1 tbsp Kodiak Cakes Buttermilk Mix.
- Mix 1 cup almond milk and ranch seasoning.
- Bring to a boil.
- Simmer for five minutes.
- Mix 2 lbs shredded chicken, roasted broccoli, smashed potatotes and 1 cup shredded cheese.
Oven
- Grease a 8×8 baking dish.
- Transfer mixture to baking dish.
- Top with 1 cup of cheese.
- Bake for 10 – 15 minutes.
- Top with greek yogurt and green onions.