Chicken Bacon Ranch Stew Slowcooker Recipe - the perfect 'stoup' to elevate the simple chicken noodle soup! And it can all be made from your food storage!
Sometimes, you want a simple chicken noodle soup. It's fresh. It's classic. It's comforting.
But sometimes, you really want something a little heartier. Especially in the winter when you want a little more!
This simple, easy, and inexpensive recipe is perfect for winter nights when you just want to curl up with a book, or binge some Netflix, and have a comforting meal in a cup.
It's also great to have ready for when you get home from a night of school activities and need something that is ready with no fuss!
This recipe can use all fresh foods as in this inspirational recipe from Simple Joy. But I wanted to show how you can take a recipe and convert it to food storage foods, particularly dehydrated foods.
Chicken Bacon Ranch Stew Recipe
- 1 lb chicken (use a freeze-dried chicken to make it shelf-stable)
- 2 can cream of chicken soup
- 1 can chicken broth
- 2 cans of water (altered from the original recipe to accommodate dehydrated food)
- 1 C dehydrated carrot (3 fresh carrots diced)
- ½ C dehydrated celery (3 fresh ribs)
- 1 C dehydrated vegetables or ¼ C dehydrated vegetable powder roughly equal to about a cup frozen vegetables)
- ¼ C dehydrated bell pepper (about ½ fresh bell pepper)
- 2 oz Ranch powder seasoning or make your own here
- ½ lb bacon (use shelf-stable pre-cooked bacon or bacon bits to make it shelf-stable)
- 2 C Noodles of your choice (but make them heartier noodles)
Cook for 4 hours on high, 6 hours on low.
Remove chicken to shred, return to slow cooker.
Add noodles and allow to cook for 20-30 minutes, until done to your desired texture. Hearty noodles work better than thin noodles.
Make bacon, crumble, then add as garnish when serving.
Yield is about 8 servings
You can make this completely shelf-stable by using freeze-dried chicken , like this from Augason Farms, instead of fresh, and have it cooked in as much time as the noodles cook and the chicken rehydrates. No need for a slow cooker at that point.
Instead of using Cream of Chicken soup, you can make your own "Cream of Something" soup using this recipe.
DIY Bacon Bits: You can make your own bacon bits ahead of time by cooking them in the oven until crisp, dabbing as much fat off as possible, crumbling, flash freezing, and storing in the freezer.
Learn to dehydrate the vegetables in this recipe:
Chicken Bacon Ranch Stew Slow Cooker Recipe
- Slow Cooker
- 1 lb Chicken
- 2 can Cream of Chicken soup
- 2 Can Water
- 1 Can Chicken Broth 14 oz
- 1 Cup Dehydated Carrots 3 regular fresh carrots
- ½ Cup Celery 3 fresh ribs diced
- 1 Cup Dehydrated Vegetables or use ¼ Cup Vegetable Powder
- ¼ Cup Dehydrated Bell Pepper ½ Fresh Bell Pepper
- 2 oz Ranch Powder
- 2 Cup Pasta of your choice Use hearty pasta
- ½ lb Bacon (crisped)
- Place all ingredients into slow cooker EXCEPT noodles and bacon
- Cook on high 4 hrs, low 6 hrs until chicken is done
- Remove chicken to shred, add it back in
- Add noodles and cook an additional 20-30 min
- Serve and top with crisped, crumbled bacon