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
- 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.
- 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.
- Top each servìng wìth fresh chopped parsley, ìf desìred.
Recipe Adapted From life-in-the-lofthouse.com
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