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I am not one to type a bunch before getting to the recipe, because let's be honest.... NO ONE READS IT. In fact, I am sure it's a running joke at this point to scroll as fast as you can until you get to the PRINT RECIPE section. But I DO have to say one thing: This recipe was a HIT! The chicken melts like butter in your mouth and the ranch seasoning gives the whole thing a little kick. My oldest daughter is not typically a fan of potatoes, but she ended up eating THREE servings of this dish. It's safe to say, we have a new family favorite.
Serves: 4-6 Prep Time: 15 Minutes Total Time: 5 hours 15 Minutes
Ingredients:
4 chicken breasts
2 (10oz) cans of Cream of Chicken soup
5 medium russet potatoes, cut into 2 inch cubes
2 cups baby carrots or 4 large carrots, diced
1/2 cup of milk
1 (1oz) packet of ranch seasoning
1 TBSP minced onion
Directions:
Spray the bottom of a large crockpot with nonstick cooking spray.
Place the potatoes and carrots in the bottom of the crockpot. Put chicken breasts on top.
In a medium bowl, whisk together remaining ingredients until well combined.
Pour the mixture on top, covering the chicken evenly.
Cook on high for 4-5 hours, or on low for 7-8 hours, until chicken falls apart easily and potatoes are soft.