Feb 07 2012

Bacon Ranch Slow Cooker Chicken Recipe – 6 Points +


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Bacon Ranch Slow Cooker Chicken

In case you didn’t get your bacon craving satisfied with yesterday’s Bacon Collard Greens Recipe, then today’s Bacon Ranch Slow Cooker Chicken recipe should do the trick. This dish is oh-so-amazing with it’s tender, juicy chicken breasts, smothered in a creamy bacon ranch sauce. And though each serving is just 6 Points +, it tastes like it is so bad for you. Serve this to the every bacon lover you know, and I guarantee that NO ONE will have any idea it’s a Weight Watchers friendly dish. It’s incredibly easy to make, and makes great leftovers too (not that there will be any, once you taste it). This Bacon Ranch Slow Cooker Chicken is great by itself, paired with some fresh steamed broccoli or asparagus. Or try serving it over some high fiber pasta, brown rice or Miracle Noodles or Shirataki Noodles. Just make sure to count the extra Points for the pasta or rice (the Miracle Noodles and Shirataki Noodles are 0 Points). Truly, a wonderful, delicious, and superbly satisfying dinner recipe that will satiate your bacon craving without using up a lot of those precious Points +! Enjoy.

Bacon Ranch Slow Cooker Chicken Recipe

Once you taste this Bacon Ranch Slow Cooker Chicken, you will have a hard time believing it’s just 6 Points + per serving. Creamy, flavorful, and full of bacon, this is one of the best Weight Watchers Crock Pot Recipes I’ve ever made.

NOTE: If the yogurt is curdling, you can try using Campbell’s 98% Fat Free Cream of Chicken Soup instead. Also, it will increase the Points Plus value by about 1 Point per serving. If you decide to use the yogurt, make sure it is at room temperature before adding it into the crock pot.

Ingredients

  • 16oz boneless, skinless chicken breasts (4, 4oz breasts)
  • 6 slices extra lean turkey bacon, cooked and chopped
  • 2 1/2 cups plain, non-fat Greek yogurt, AT ROOM TEMPERATURE
  • 1 cup fat free chicken broth
  • 1 packet powdered Ranch dressing mix
  • 1 tbsp fresh chives or parsley, chopped

Instructions

  1. READ NOTES BEFORE STARTING RECIPE. Then, spray a crock pot with non-fat cooking spray and place chicken breasts inside (you can use frozen or defrosted).
  2. In a large bowl, mix all ingredients EXCEPT yogurt.
  3. Pour sauce over the chicken breasts.
  4. Cook on high for 3.5 hours.
  5. Add in the yogurt (which should be at room temperature) and mix well, then heat for about 10 minutes until sauce is fully warmed. Shred chicken with a fork and garnish with fresh chives or parsley.
  6. Serve over Miracle Noodle Pasta or Shirataki Noodles for 0 additional Points!

Preparation time: 15 minute(s)

Cooking time: 3 hour(s) 30 minute(s)

Diet tags: Reduced fat, Reduced carbohydrate, High protein

Number of servings (yield): 4

Culinary tradition: USA (Southern)

Entire recipe makes 4 servings
Serving size is 1/4 of the entire recipe (approx) 1 1/3 cups
Each serving = 6 Points +

PER SERVING: 245 calories; 4g fat; 8g carbohydrates; 45g protein; 0g fiber

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This entry was posted by on Tuesday, February 7th, 2012 at 7:30 am and is filed under 6 Point, American, Chicken, Crock Pot, Dinner, Main Dish.

  • dernit

    I didn’t have a problem with the yogurt curdling. And it smells great. Only one problem, it doesnt taste good. Dang it

  • mikala

    i love chicken bacon ranch and scallions so i was really excited to try this but it was just not good. not inedible, but definitely not something i would ever make again

  • Lori Edmonds

    Fantastic advice! Thanks!

  • Lori Edmonds

    Bouillon? Maybe THAT’S why it came out white instead of yellow. I didn’t see bouillon in the recipe. Did you remove it or maybe miss it when typing the recipe originally? How much should be used? Bouillon may have helped with the tang. Still pretty tasty…

  • Lori Edmonds

    I am wondering if you do not use Greek yogurt very often. It has a tang to it that can be quite a shock to a palate that isn’t used to it, especially when using the “plain”, unsweetened, unflavored kind. I think that suggesting she take it off the site is a little harsh.

  • Lori Edmonds

    I want to send a little encouragement! Normally I scour the comments for insight on the recipe before I try it, but this time, I didn’t! I made the recipe and it came out much soupier than I was expecting, but I think that’s because I put my chicken in frozen. As I was completing the recipe (and noticing that mine was white and soupy, not yellow and creamy like the pic), I scrolled through the comments. My heart sank. It smelled so delicious! How could it be “the worst thing you’ve ever made”? She must not cook much… My hubby had just walked in the door and we were in a time crunch before Bible Study folks were expected on our doorstep. So… we warily tested a bite… Yum! Yes, the yogurt added tang, but “ranch” has a bit of tang to it. I did notice one comment as I scrolled that suggested adding flour to help it not curdle, so I did that. (1 Tbls) Of the six in our family, you get four enthusiastic thumbs up, one four year old shrug (from a kiddo that fights us every single night) and one “do I HAVE to eat it?” (Yes, you do. Eat it.) We’ll definitely give it another go, with thawed chicken this time. We served ours over bowtie pasta. Thanks!

  • Shel

    Note to self: ALWAYS read reviews of a recipe before trying it… This was my first recipe from this site and we were incredibly disappointed in the ‘sauce’. It was completely inedible. Fortunately, I had pulled the chicken out from the sauce before mixing in the yogurt. I shredded the chicken and put it on top of a salad, which was relatively decent. I will NOT use this recipe as a judge for other recipes on this site and hope that future recipes I try will be better!!!!

  • GabJ

    This recipe was way too creamy. I tried sharing it with friends and they all thought the same thing. Any suggestions? Like less ranch?

  • Lacy Michelle

    I can’t wait to try mine tonight after it sitting all day either :)

  • Lacy Michelle

    I made this last night. I used 4 slices of maple bacon and removed all the fat. I also used fat free sour cream instead of yogurt (I was out). I also added one extra packet of ranch dressing mix at the end. It made it a little saltier, but the flavor was spot on. I thought the dish was great. A friend was over and she said I definitely needed to make this for our Christmas dinner.

  • Leslie

    I jazzed up this recipe by adding a can of diced tomatoes and a can of black beans. I would cut back the greek yogurt unless serving a lot of people. I let my yogurt sit out for about an hour and had NO problems with curdling. Oh and I would add some more spices and other bright vegetables for color

  • JenB.

    I read these reviews after I planned on having this meal and got very nervous that we would end up ordering pizza, but went ahead and made it anyway… We really liked it. I used the soup, not the yogurt. My only complaint is it is a little too salty. If you make this, DO NOT ADD ANY SALT. It doesn’t need it. I thought it was good over rice with some steamed broccoli on the side.

  • Jen

    So, I was VERY hopeful for this reciepe — But it was bland, salty, and so not worth the trouble — which is disappointing, seeing as I decided to have friends over for dinner the night I decided to make this :(
    WOULD NOT RECOMMEND THIS DISH TO ANYONE!!!

  • escott02

    I was a little nervous making this after all of the posts but soon realized that a lot of them were prior to laaloosh changing the directions to the recipe. If you follow the directions with the yogurt being room temperature it seemed to turn out fine. I added the yogurt slowly in small scoops to see how it tasted and make sure it mixed in (I probably only added about 1-1.5 cups because I didn’t want to lose the ranch flavor in the yogurt). It is definitely not a thick sauce as it appears in the picture but I thought it tasted as I expected it to. It is pretty tasty and I’m excited to see how it tastes tomorrow after sitting overnight.

  • Kennita

    Hi. I tried this recipe last night. As I was cooking it, I read the reviews… got super nervous. But, I have to admit… it didn’t taste bad. Mine was a bit salty. But, I think it was because I used cream of chicken AND chicken broth. But, with some pepper… it was fine. I’ve never used a crock pot before. But, I was pleasantly surprised.

  • Skylar

    I tried this recipe tonight thinking it would be really delicious. The other recipes that I’ve tried on this site have been pretty good; some just needed to be tweaked. I followed this recipe to the T, as others have said. I thought maybe it had since been changed to be better as I was cooking because I didn’t think to look at the comments before going out and buying all of the ingredients and starting the process. Never again. My boyfriend and I tried to eat it and tried to think of ways to fix it but I couldn’t do anything for it. I was really disappointed. Like others have said, it looked nothing like the photo and the tanginess from the yogurt was unbearable. At this point, I don’t even want to try it again with the cream of chicken soup. We went out to Burger King and got sandwiches and made garlic fries at home.

  • Kris

    I wish I had seen the reviews before I made this recipe! This was awful! I took one bite and threw the entire crockpot out :(

  • Margo Mead

    This dish was OK but not great. It really didn’t look anything like the picture. I think it has promise though–next time I will try it with the cream of chicken soup and put that in from the beginning. I think this will make it come out looking more like the picture above, and have a better flavor.

  • Margo Mead

    I am just trying this recipe today, so I hope it turns out as it did for some people, and doesn’t go badly as it did for others. If you ever edit this recipe, I would suggest that you change the order of the ingredients to match the order that you’re using them in. That seems to be cookbook-standard nowadays and it helps the people who don’t always read all the way through the recipe. I am a pretty careful cook, but I do start assembling the ingredients before reading all the way through sometimes. So this morning found me getting out my Greek yogurt and trying to wait until it got to room temperature. Finally I put it in the microwave on a defrost cycle to warm up a little, and THEN read the instructions, to discover that I wasn’t even going to use the yogurt until nearly serving time. I would suggest listing it in this order: chicken, bacon, ranch dressing mix, parsley, chicken broth, then yogurt. Listing it in this order will mean people are mixing the chicken broth into the bowl with the other sauce ingredients already in it which will result in less lumps. If you put the chicken broth in first and then the ranch mix it may be lumpy and hard to mix the ranch mix in.

  • Megan McDonnell

    I made this for dinner this evening, and I’m terribly disappointed. You can’t taste the ranch, you can’t taste the bacon; all you taste is watery Greek yogurt. Also, because it’s chicken breasts, the chicken itself was spongy and dry. I like the idea behind this, but I feel it could be much better if done in a different manner. 

  • Ellebeestine

    I made this today for dinner. It turned out Amazing everyone one in my house the 6 of them loved it. it did not turn out yellow as in the photo, but it was really good. I put everything but half the packet of ranch and the non-fat greek yogurt, in the crock pot to cook, i added onion and garlic to it as well. when i got home on a low setting i warmed up the yogurt and the rest of the ranch packet in a pan when it was warm, not boiling that is what causes it to separate, i took it off the burner. Then i  took the chicken and bacon out of the juices in the crock pot and mixed the chicken, bacon, and the yogurt sauce together in another bowl, with this extra 5 mins it took, this turned out amazing and i will be making it again and again!! No seperation, no yucky taste and it was creamy and amazing! Hope this helps anyone to give this a try!!

  • Genevieve

    Absolutely terrible. I don’t know why the picture has that cheddary golden look. This was white and watery. Dinner was ruined. Awful!!

  • Mkhantke

    Awful! I followed the recipe exactly but it was terrible We threw it out.

  • cassandra

    I followed this recipe to the “T” (to start) and it came out wonderfully! When it came time to add the yogurt, I turned the crockpot off and made sure to stir the yogurt in as I was shredding up the chicken with two forks. After I took a taste, I added about a cup of skim milk shredded mozzarella, and a little bit salt (but I tend to like more salt than the average person). I served it over rice, with a hearty grain roll on the side to help mop up any loose juice. It was wonderful!

  • Graphogally

    Sorry to disagree~ The dish was delicious!  I used the non- fat greek yogurt, but, because the dish is so hot before you’re supposed to add the yogurt, I had to put the pot(inside only of the crock pot) in a ice bath for a few minutes, add the mixture then reheat for 10 minutes in crock.
    It was a great compromise to alfredo. Yes, I’d rather have the taste that all the fat and calories give, but this was pretty close, and my family loved it.

  • Mistyadams

    Disgusting. The yogurt was so nasty i ended up straining the sauce from the chicken and just decided to make chicken alfredo. Next time i will definatly read the comments before making anything.

  • http://profile.yahoo.com/YXTBCVXRTCOQ7O5I5MQI4A4UE4 BT

    I made this tonight. Sorry it was disgusting. The yogurt ruined it. Thats all I tasted……just tangy yogurt. I ate like 1/2 a plate and threw the entire crock pot out. 

  • Jambybee

    Omg I’m sorry but this was disgusting! I pride myself in making any dish eatable even if it’s not working out! This turned out like a pile of mush on our plates. It was just terrible!! I’m so disappointed. I agree with the person who said you should take this off. I feel like a wasted the whole day looking forward to this meal to still be hungry and also to have an entire pot of meat that is going to go in trash. Sorry but this was not even close to hitting the mark. It was a white, watery mess.

  • Caitlin

    I made this tonight but accidentally bought regular Greek yogurt instead of non-fat Greek yogurt. I used 2 cups instead of 2 and a half but followed the rest of the recipe and directions. I didn’t have any curdling problems and it tasted great! My fiance and I were trying to think of other ways to use this recipe because it really was so delicious. 

  • Shannon

    I made a few changes, and it turned out pretty well! I set out the yogurt and let it come to room temperature. I addded 1/4 cup of shredded cheddar, a couple of dashes of wochestershire, 2 tsp of ranch seasoning, and 1 1/2 tsp sriracha to the yogurt. Add mixture to shredded chicken and let cook as stated in the recipe. Season with salt and pepper to taste. It upped the points value by 1 per serving, but it was yummy!

  • Mary

    This is the first time I have tried something from this site – after reading that this was the best thing EVER! I decided to give it a try…IT WAS HORRIBLE! Thank God I had back up for my family to eat…I followed the directions exactly and mine ended up white, not yellow like the picture.
    I hope that all the recipes on this site are better than this. I am blown away right now…AND HUNGRY!!! 
    Note to self: ALWAYS read the comments before trying anything again!!!!

  • Jessica_stnber

    I made this for my family this evening. Actually, I tried making for dinner last night, but my husband unplugged the crockpot. Anyway…I thought the flavor was really tasty. The chicken breast was fall apart tender and the yogurt lent the sauce a delightful tang. Yum! My problem is the calorie count. After inputting all the ingredients into my handy dandy calorie counter (MyNetDiary) the calorie count (364) was quite different from what was given on this site (245) and I followed the recipe as written. Even so, I will make again.

  • Mreil14

    Ivee tried a lot of your recipes which have been good so far. But this is one of the worst recipes I have ever made. It looks nothing like the picture. My husband, who will eat anything, could only take a few bites. It’s awful, you should take it off your site.

  • Cinderella11052

    I tried this recipe today because of its popularity on Pinterest.  I made it with the soup, NOT the yogurt.  It was OK.  Its kind of bland.  It smelled very “bacony” while cooking, but you really didn’t taste it.  I also did not taste the Ranch dressing, just the soup.  I won’t be making this again.

  • Carla L

    Made this last night but didn’t read any of the comments before hand.  Checked on it an hour before dinner and noticed the curdling.  Took the chicken out rinsed it off and somehow managed to salvage it by putting it in pan with tomato sauce and let it simmer for half an hour.  The recipe information should be changed.  The curdle info should be a warning at the beginning of the recipe not as a side note at the bottom.  I will try this again but never with the greek yogurt, will use low fat cream of mushroom or chicken soup. 

  • Nannysuzan01534

    I use ziplist on my I phone. Thought you might like to know the ingredient list still calls for the 1tbsp bouillion base, as well as 1/4C chicken broth. After reading all of the comments, I used 1 can of mushroom soup in place of the yogurt. I used a full packet of the Ranch dsg Never knowing how a new recipe will turn out, I use a less expensive cut of chicken. I used skinless thighs. Since some stated it was lacking in taste, I added 1/2 sliced onion, and a handfull of baby carrots. Cut turkey bacon to 4 slices. If I had thought enough ahead, I would have added a few drops of liquid smoke, instead of the turkey bacon,which I usually never buy.Just threw it all together in my crock pot, so… will see how it turns out!

  • Carr96

    Made this tonight, followed the directions to a “t” and waited to add the room temperature yogurt at the end. I did not have a problem with curdling, but it’s still watery, soupy, and the flavor is flat and tangy. I used turkey and real bacon. I really can’t see eating this “as is.” I’m trying to come up with a way to save this chicken. I hate to leave a bad comment, but I really do enjoy this blog. But I have to be honest. The Greek chicken, however, is a total score! 

  • laaloosh

    Ok folks….after much ado about the struggle with getting this recipe right, I made some minor changes which should make it work out a lot better. Since the biggest issues people were having were the salty taste and the curdling yogurt, I tried this recipe out again eliminating the bouillon and adding in the yogurt at the end. If you still fear the curdling, just use the Campbell’s low fat Cream of Chicken soup instead of the yogurt. Hope that helps!!

  • Chris

    “Attempted” to make this for dinner tonight and it was a massive FAIL! I was excited as the picture looked so good and the pin going around on pinterest said it was AMAZING! Boy were they WRONG! I put all the ingredients in (and might I add…expensive ingredients too!)…and left it for 3.5 hours. I was so surprised when I came back to it that it was completely curdled and looked disgusting…like previously chewed food!!! And the taste was totally off too! SOOOO salty and just not right! I used the greek yogurt as I was hoping it was the healthier option. I love how the note at THE END of the recipe says IF your yogurt curdles, use the soup…however…once it curdles…it’s TOO LATE to change anything!!! So maybe you would get a different result if you just omitted the yogurt all together (I have since come to find out that it’s not recommended to use any kind of milk product for extended periods of time in the slow cooker for this EXACT reason…)
    I WON’T be trying this again and I will be repinning it pinterest with these comments! So annoyed that it’s floating around on there with POSITIVE comments! 

  • Kristi

    Have to say this was really really gross. I used the cream of chicken alternative because of the curdling mentioned. Turkey bacon is disgusting. So incredibly salty and it smells terrible. Also? Exactly same fat and calorie stats as regular bacon. Why would you opt for such a horrific alternative if its all the same? It came out super thick and incredibly salty. I would not make this again. I could see that with the yogurt, and real bacon, if it were assembled and prepared differently it could be tasty but I’m not willing to risk more money and time on this one. 

  • Jen C

    The reviewers who used the Greek yogurt + bouillon had a bad experience. I used the cream of chicken soup (low sodium) noted at the bottom of the recipe and my family loved it.

  • Ker

    I made a special trip to the grocery store….spent a lot of money on the ingredients (especially the chicken), waited the 3.5 hours for this to cook, all while smelling the wonderful aroma.  Then…I open the lid to marvel at my amazing dinner, to see the “creamy” sauce was watery and curdled.  Bacon was floating in the water and large chunks of yogurt everywhere…I am beyond angry…

  • http://www.facebook.com/people/Becca-Wagner/1349845513 Becca Wagner

    This was quite possibly the most disgusting thing I’ve ever eaten. I’m so mad I devoted three hours to this crap.

  • Allison

    This was terrible! The yogurt curdled and would not smooth out even when stirred. I agree with the commenter that the note about substituting soup should have been at the beginning of the recipe. I am glad to see other people had problems, because I was worried I screwed something up (even though I followed the directions exactly).

  • Lindsey B Webb

    This was awful!! A huge waste of time and money.

  • Katlyn

    This was a terrible waste of time and money. PLEASE add the note as a precaution at the beginning of the recipe instead of an afterthought. The tip with the yogurt and flour and also the tip with the cream of chicken soup would have been helpful had I not already noticed the yogurt curdling! Yow what a mess. Very VERY disappointing. It smelled so good at first too…

  • Angela

    What a nightmare. I should have just applied Murphy’s law and used the cream soup, knowing that if it could curdle it would. My husband asked why I had made cat food for dinner. I’m sad that I wasted that lovely yogurt and pound of chicken.

  • Kim Arnold67

    Though, I should mention that I cooked it on low for 6 hours instead of high for 3 hours. I didn’t have time for the faster option as I wouldn’t have been home. Maybe that was the difference?

  • Kim Arnold67

    I followed the recipe exactly without any problems. The yogurt did curdle, but when I stirred vigorously it smoothed back out. I used chobani brand greek yogurt. It was delicious and my family loved it. I hope other people can find a way to make it work, because it was very tasty. 

  • MJ

    I should have read Iifreewayii’s comment before I made this, but I still really liked the recipe. The greek yogurt is definitely going to curdle if you dump it in cold and it hurt the consistency. I kept stirring it, turned off the heat after 2.5 hours (the chicken was ready to be shredded) and whisked in cornstarch until I thought the texture was improved. I’ll make it again but will “stabilize” the yogurt as Iifreewayii recommends.

  • BJ

    I don’t see this recipe on the WW’s site anywhere.

  • Christy

    I made this last week and had much the same results as most others on here. I tried adding flour to the yogurt but it still separated and curdled. I picked out some of the bacon and put the rest of the sauce in the blender, then stirred the bacon back in. It was tasty, but not as good as I’d hoped. The texture just wasn’t quite right. 

  • Slyphox

    Sorry forgot to say I used the cream of mushroom alternative.

  • Slyphox

    Yuck, this came out way too salty, I didn’t add any.

  • Jeybey76

    This was fantastic!  Mine wasn’t really all that saucy since the liquid separated from the yogurt but we just mixed it together – great flavor and my finacee loved it!  It was a little salty due to the bacon I used, but other than that – I will be making this again.  (maybe I’ll see what difference there is if I add the flour and let you know).

  • Shelley

    Unfortunately, I didn’t read the comments before I made the recipe.  It sounded so good.  Mine turned out badly, as well.  I may try it again and add flour. 

  • Nikkiw

     This was amazing!!!!!!  It did curdle a little, but not a big enough deal to change anything up.  I did the recipe exactly as printed and I love it.  When I try it again, I’m going to try a couple of different spices to see if it changes it up a bit.  It could use…something…but it’s still really great.

  • Stephjasonwedding

    Recipe worked for me. Made it tonight and it was great! Did add flour as suggested! Husband loved it too!

  • Guest

    Didn’t work for me. And it smelled so bad almost made me sick. Waste of time and money. Hopefully recipe can be reworked and posted again because it sounds like a good idea, just doesn’t work as is. I wonder how she got it to work because seems like everyone else that followed the recipe exactly had the same issue.

  • Iifreewayii

    Made this last nite. I stabilized my yogurt before adding the chicken base. Make sure the yogurt is at room temp. Add 1 tsp of flour for every cup of yogurt. This worked for me. The point value would then increase by 1 for every tbsp of cornstarch

  • Anonymous

    Thanks for the tip! I’ll be re-posting this!

  • Anonymous

    It was suggested to add 1 tsp. flour per cup of yogurt to help keep it together as it cooks. Yogurt will separate, especially if using a nonfat yogurt. Try it by adding the flour to the recipe.

  • Labellegirl3

    *Curdled. sorry.

  • Labellegirl3

    Wow. That was the worst crock pot recipe I’ve ever made. Salty and Curlded; a new acheivement.

  • Adonner816

    Did a little research about adding yogurt to recipes.  It was suggested to add 1 tsp. flour per cup of yogurt to help keep it together as it cooks.  Yogurt will separate, especially if using a nonfat yogurt.  I will try it by adding the flour to the recipe.

  • Jen

    Mine was curdled too.  The chicken was moist and edible, but had no flavor.  I followed all of the instructions exactly (with the exception of cooking time – I only left mine for about 2 hours 45 minutes).  I was very disappointed in this recipe; it seemed like a waste of ingredients that were not cheap.

  • Caliadunks

    I made this last night without it separating…After reading all the comments, I decided not to  mix in all the yogurt mixture at once. I started out mixing about 1/3C with the broth and cooking that with the chicken. (Even that little bit of yogurt separated). Then after about an hour and a half, I added another scoop of the yogurt. At 3 hours I turned the crockpot down to low and then, once the temperature went down, I added the rest of the yogurt and simmered it for the last 30 minutes.
    Hope this helps, although it kind of takes the convenience out of using a crockpot!

  • KB

    I got home to separated grossness… can you please remake the recipe follow
    ing your direcctions, exactly? Then please explain why this isn’t workinng for the rest of us?
    I am hoping someone who made it successfully will post up!

  • W4kx

    Mine curdled after about 2 hours…

  • Caliadunks

    Would cooking this on low for a bit longer help it to not curdle?

  • Anonymous

    If the yogurt is curdling, you can try using Campbell’s 98% Fat Free Cream of Chicken Soup instead. But skip the bouillon if you use that. Also, it will increase the Points Plus value by about 1 Point per serving.

  • Merrkittie

    I am not sure how she got what was in the picture, mine was soup like with curdled yogurt…I strained out the meat and threw the rest away

  • Evelyn

    and I thought mine separated because of not using a slow cooker. I cooked it in a pot with tight fitting lid in the oven at 325F for 1 1/2 hours. the meat was tender and flavorful, but more like soup and the yogurt was curdled. 

  • Merrkittie

    mine separated as well

  • Stephanie Basden

    Not sure what exactly happened – but I made this for dinner tonight – and the yogurt completely separated.  I cooked it on high like the recipe called for – I’d say my slow cooker is about 10 years old and seems to be working fine.  So strange!

  • Evelyn

    thanks for the suggestion. at what temperature? 350F? 

  • Vkw79

    Make it in the oven

  • Mrskelby

    Holy moly! This looks and sounds AH.MAY.ZING! I know what’s for dinner tomorrow! Thanks for sharing this.

  • Evelyn

    This recipe sounds great! but, I don’t have a slow cooker :*(

  • Lora King

    You rock.  Great recipe
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