4 boneless skinless chicken breasts
6 medium russet potatoes, cut into 2 inch pieces
2 cups baby carrots
1 large (23 oz) can condensed cream of chicken soup
1 oz packet dry ranch dressing mix
1/2 cup milk
fresh chopped parsley, optional
- Spray a large crockpot (7 quart) with non-stick spray. Place cut potatoes and baby carrots in the bottom of crockpot. Lay chicken breasts over the top.
- In a medium bowl, whisk together cream of chicken soup, dry ranch dressing mix and milk. Pour this mixture evenly over the chicken. Cover with lid and cook on High heat 5 to 6 hours OR on Low heat 8 to 9 hours.
- Top each serving with fresh chopped parsley, if desired.