Easy and delicious! Ranch Chicken

Crock Pot Creamy Ranch Chicken With Vegetables

• 4 boneless, skinless chicken breasts (1 pound-ish)
• 6 medium russet potatoes, washed and cut into 2-inch pieces
• 2 cups baby carrots
• 3-4 celery stalks, cut into 2-inch pieces
• 1 large onion, quartered
• 1 large (23oz.) or 2 small (10.5oz. each) cans of cream of chicken soup
• 1 (1oz.) packet of dry ranch dressing mix
• 1/2 cup milk
• parsley for garnish

 

 

 

 

 

 

 

 

 

1. Spray a large crock pot (I use a 7-quart) with cooking spray. Place the cut potatoes, baby carrots, cut celery and cut onion in the bottom of crock pot. Lay the chicken breasts over the top. (I used chicken breasts that I had marinating in Italian dressing over night.)
2. In a medium bowl, whisk together cream of chicken soup, dry ranch mix and milk. Pour this mixture over the chicken. Cover with lid and cook on high heat for 4-5 hours OR low heat for 7-8 hours.
3. Top each serving with a sprinkle of parsley, if desired.
4. Enjoy! This meal also freezes well. Divide into individual portions, in a Tupperware container, label and freeze for later 🙂