Ingredients

The following ingredients have 4 Servings
  • 4 boneless, skinless chicken breasts
  • 4 medium russet potatoes, cubed
  • 2 cups baby carrots
  • 1 (23 oz.) can condensed cream of chicken soup
  • 1 (1 oz.) packet dry ranch dressing mix
  • 1/2 cup half-and-half
  • 1/2 teaspoon paprika, optional
  • kosher salt and freshly ground pepper, to taste

Instruction

  • Place baby carrots and cubed potatoes in slow cooker, then top with chicken breasts that have been seasoned generously with salt and pepper.
  • Stir together soup, ranch dressing mix, half-and-half and paprika (if using) together until combined, then pour mixture over the chicken.
  • Cover slow cooker and cook on high for 3-4 hours (or on low for 7-8), until chicken and veggies are cooked through.
  • Garnish with freshly chopped parsley and serve hot, garnished with rice or noodles.