Instructions:
Step 1
Prepare the Sauce: In a small mixing bowl, whisk together the ranch dressing mix, cream of chicken soup, and milk until smooth.
Step 2
Assemble the Crockpot: Place the cubed potatoes and baby carrots in the bottom of the slow cooker. Layer the chicken breasts on top.
Step 3
Add the Sauce: Pour the ranch mixture over the chicken and vegetables, ensuring everything is well coated.
Step 4
Cook: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is cooked through and tender.
Step 5
Shred the Chicken (Optional): For smaller pieces, shred the chicken before serving.
Step 6
Finish the Sauce: If the sauce separates during cooking, whisk it until combined before returning the chicken to the crockpot.
Pro Tips
Prep Ahead: Chop the potatoes and carrots the night before and store them in the fridge to save time in the morning.
Choose Your Chicken: You can use chicken thighs instead of breasts for a richer flavor and more moisture.
Add Fresh Herbs: For an extra layer of flavor, consider adding fresh herbs like parsley or thyme before serving.
Thicken the Sauce: If you prefer a thicker sauce, mix a tablespoon of cornstarch with a little cold water and stir it into the sauce during the last 30 minutes of cooking.
Make It a Meal: Serve with a side salad or some crusty bread to soak up the delicious sauce.
Nutritional Information (per serving, based on 6 servings)
Calories: 350
Protein: 30g
Fat: 15g
Carbohydrates: 35g
Fiber: 4g
Sugar: 2g
Sodium: 800mg
Serve hot and enjoy this hearty meal!