@christopherhopkins1: Creamy Slow Cooker Ranch Chicken with Tender Potatoes and Sweet Baby Carrots Ingredients 4 boneless, skinless chicken breasts 4 large Russet potatoes, peeled and cut into 2-inch chunks 2 cups baby carrots 1 packet (1 oz) dry ranch seasoning mix 1 can (10.5 oz) condensed cream of chicken soup 1 cup whole milk 1 teaspoon garlic powder ½ teaspoon black pepper 1 tablespoon chopped fresh parsley (optional, for garnish) Directions In a medium mixing bowl, whisk together the cream of chicken soup, milk, ranch seasoning mix, garlic powder, and black pepper until smooth. Arrange the chicken breasts in the bottom of a 6-quart slow cooker. Add the potato chunks and baby carrots around the chicken. Pour the ranch sauce evenly over the chicken and vegetables, making sure everything is well coated. Cover with the lid and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the chicken is tender and the potatoes are cooked through. For shredded chicken, remove the chicken breasts, shred them with two forks, and return the meat to the slow cooker. If the sauce separates slightly after cooking, remove the chicken and vegetables, whisk the sauce until smooth, then return everything to the slow cooker. Garnish with fresh parsley before serving and enjoy with warm dinner rolls or a crisp side salad. Prep Time: 10 minutes | Cooking Time: 6–8 hours (Low) or 3–4 hours (High) | Total Time: Approximately 6 hours 10 minutes Calories: Approximately 510 kcal per serving | Servings: 4

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2026-08-17 00:31:46

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