Five Ingredient Fridays: Southwest Ranch Chicken

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Today’s recipe combines taco seasoning and ranch seasoning to create a zesty slow cooker chicken. I like cooking cooking whole chickens in the slow cooker and then broiling the chicken to make the skin crispy.  Another bonus of using a whole chicken is that after I take all the meat off the chicken I throw in the leftover bones into a clean slow cooker with apple cider vinegar and water and make a delicious bone broth.

Let’s face it…we’re all busy.  Making good decisions in regards to our diets can often be clouded by the fact that our time is limited.  Every Friday I will share with you a recipe or technique that uses 5 Ingredients or fewer.  The idea is to show you recipes that are easy to prepare and versatile for all of us that don’t have time to whip up a complicated meal during the week.

The recipes will include 5 ingredients or fewer, but there are a few ingredients that are considered “free” ingredients that you probably use every day and are already in your kitchen.  The “free” items are water, salt, black pepper, and cooking oil.  These items may be used in recipes and won’t count toward the ingredient total.  I will also include some optional items that would be great to add if you have them on hand but you don’t need to make a special trip to the store if you’re all out.

Ready to get started?

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Five Ingredient Fridays: Southwest Ranch Chicken



  1. Combine the Ranch and Taco seasonings in a small bowl.
  2. Rub the chicken with the seasoning and place in the bowl of a slow cooker.
  3. Cook on LOW for 4-6 hours.
  4. Optional: Remove the chicken from the slow cooker and place on a baking sheet. Broil until golden brown (for crispy skin)


Net Carb Count*: 2.84 g net carbs (per serving - serves4)

Total Carb Count: 3.20 g total carbs (per serving - serves 4)

*Note net carb count = Total carbs – fiber. Carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts and gluten information.

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