Ranch stewed chicken, cut into 1 inch strips
2 tablespoons red wine vinegar
1 teaspoon Worcestershire sauce
2 teaspoons horseradish
2 teaspoons minced onion
2 tablespoons minced celery
6 slices fresh cheese, cubed
1 large yellow onion, chopped
8 ounces shredded Cheddar cheese, crumbled
Preheat oven to 350 degrees F (175 degrees C). Place the chicken strips in a large, resealable plastic bag.
In a small saucepan, place 2 tablespoons vinegar, Worcestershire sauce, horseradish, onion and celery over medium heat. Stir gently to allow flavors to blend. Bring mixture to a boil, reduce heat to low, and simmer 5 minutes.
Place chicken strips in the slow cooker with the wine, cheese, and onion mixture. Cook 6 to 8 minutes on each side or until chicken is no longer pink. Remove chicken strips and place on a plate.
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