Ingredients
Scale
- 24 ounces tiny red potatoes (or Yukon Gold)
- 16 ounces baby carrots
- 2 pounds boneless skinless chicken breasts (or thighs)
- 21.5 ounces cream of chicken soup
- 1/2 cup chicken stock
- 4 ounces chopped chiles (optional)
- 1 ounce Ranch seasoning mix
Instructions
- Season the chicken with salt, pepper, and a tablespoon of Ranch dressing mix.
- Place washed baby potatoes and carrots in the slow cooker.
- Add the seasoned chicken on top of the vegetables.
- Blend cream of chicken soup, chicken stock, chiles, and remaining Ranch dressing mix until smooth.
- Pour the creamy mixture over the chicken and vegetables.
- Cook on low for 8 hours or high for 4 hours until tender.
- Shred or chunk the chicken before serving.
- Prep Time: 5 minutes
- Cook Time: Low for 8 hours / High for 4 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (about 240g)
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg