Ingredients:
4 boneless skinless chicken breasts
6 medium Russet potatoes, cut into 2 inch pieces
2 c. baby carrots
1 large (23 oz.) can condensed cream of chicken soup
1 pkt. (1 oz.) dry ranch dressing mix
1/2 c. milk
Fresh chopped parsley (optional)
Directions:
Spray a large crockpot with nonstick spray. Place cut potatoes and baby carrots in the bottom of crockpot. Lay chicken breasts over the top.
In a medium bowl, whisk together cream of chicken soup, dry ranch dressing mix and milk. Pour this mixture evenly over the chicken. Cover with lid and cook on high heat 5-6 hour or on low heat 8-9 hours.
Top each serving with fresh chopped parsley, if desired.
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