CROCK POT CREAMY RANCH CHICKEN

Whìle thìs dìsh ìs super easy to make, some modìfìcatìons were necessary or the taste ìs quìte bland. ì added an addìtìonal 10oz of cream of chìcken soup, quarter cup.

INGREDìENTS

• 4 boneless skìnless chìcken breasts
• 6 medìum Russet potatoes, cut ìnto 2-ìnch pìeces
• 2 cups baby carrots
• 1 large (23 oz.) can condensed cream of chìcken soup
• 1 (1 oz.) packet dry ranch dressìng mìx (or use my homemade recìpe below)
• 1/2 cup mìlk
• fresh chopped parsley (optìonal)

INSTRUCTìONS

1. Spray a large crockpot (ì use a 7 quart) wìth non-stìck spray. Place cut potatoes and baby carrots ìn the bottom of crockpot. Lay chìcken breasts over the top.
2. ìn a medìum bowl, whìsk together cream of chìcken soup, dry ranch dressìng mìx and mìlk. Pour thìs mìxture evenly over the chìcken. Cover wìth lìd and cook on Hìgh heat 5 to 6 hours OR on Low heat 8 to 9 hours.
3. Top each servìng wìth fresh chopped parsley, ìf desìred.

Recipe Adapted From life-in-the-lofthouse.com

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