Ingredients:
4 boneless, skinless chicken breasts
4 Russet potatoes, cut into 2-inch pieces
2 cups baby carrots
1 packet dry ranch dressing mix
1 can (10 oz) cream of chicken soup
1 cup milk
Directions:
1. Prepare the Sauce:
In a small mixing bowl, whisk together the cream of chicken soup, milk, and dry ranch dressing mix until smooth.
2. Arrange the Ingredients in the Crockpot:
Place the chicken breasts in the bottom of your crockpot.
Add the potatoes and baby carrots on top of the chicken.
Pour the prepared sauce evenly over the chicken and vegetables.
3. Cook:
Cover the crockpot and cook on Low for 6–8 hours or High for 3–4 hours, until the chicken is cooked through and tender, and the vegetables are soft.
4. Optional Shredding:
If desired, remove the chicken breasts and shred them into smaller pieces.
Return the shredded chicken to the crockpot and mix gently with the sauce.
5. Serve:
Serve hot, garnished with fresh parsley or additional seasoning if desired.
Details:
Prep Time: 10 minutes | Cook Time: 6–8 hours (low) or 3–4 hours (high)
Calories: ~350 kcal per serving (based on 4 servings)
Tips:
Fixing Sauce Separation: If the sauce appears separated after cooking, remove the chicken and vegetables. Whisk the sauce in the crockpot until smooth, then return the chicken and vegetables.
Extra Veggies: Add other hearty vegetables like green beans or chopped celery for more variety.
Make Ahead: Assemble everything in the crockpot the night before and store in the refrigerator. Start cooking the next morning for a no-fuss meal.
Enjoy this comforting, creamy dish that’s sure to please the entire family!
