Slow Cooker Ranch Chicken and Potatoes
The dinner that makes people think you cooked all day when you literally dumped three things in a pot. Ranch powder and cream of mushroom soup - not fancy but it works.
Ingredients
- 6 medium Russet potatoes chopped into 2-inch chunks
- 3 cups baby carrots
- 4 boneless skinless chicken breasts
- Sea salt and black pepper
- 1 large can 23 oz condensed cream of mushroom soup
- 1 packet 1 oz dry ranch dressing mix
- 1/2 cup milk
- Fresh chopped parsley for garnish optional
Instructions
- Spray 7-qt slow cooker with cooking spray.
- Layer potatoes and carrots on bottom, place chicken breasts on top.
- Season chicken and vegetables with salt and pepper.
- Whisk cream of mushroom soup, ranch dressing mix, and milk until smooth.
- Pour sauce mixture over chicken and vegetables.
- Cover and cook on HIGH 5-6 hours or until chicken reaches 165°F.
- Chicken should shred easily with fork when done.
- Mash a few potato pieces into sauce if needed to thicken.
- Garnish with parsley and serve directly from slow cooker.