Ingredients

The following ingredients have 8 Servings
  • 1 lb mini potatoes (about 3.5 cups *you can use any potato they don't need to be mini)
  • 2 cups baby carrots
  • 1 small red onion (chopped)
  • 2 garlic cloves (diced)
  • 3 boneless skinless chicken breast (cut into 1 inch cubes, approx 18oz total)
  • Salt & pepper
  • 1 tsp onion powder
  • 1 can low fat cream of chicken soup (284ml *picture shown)
  • 1 cup chicken broth
  • 1/3 cup milk (I used 1%)
  • 1/3 cup fat-free sour cream
  • 1- 28 g package ranch dip seasoning *picture shown
  • Bacon crumble for topping *optional

Instruction

  • Turn slow cooker on to low or high depending on how long you want to cook the stew for, high- 4 hours, low- 6-8 hours.
  • I always like to give my crockpot a spray with some cooking spray when making this type of meal in it.. add in mini potatoes, I cut mine in halves, carrots, onion and garlic. Then add in the cut chicken breast. Add salt & pepper and onion powder.
  • In a bowl or large measuring cup mix together the soup, broth, milk, sour cream and ranch seasoning, stir well and add to the slow cooker.
  • Mix everything up well and then let cook.. 4 hours on high or 6-8 hours on low, once the potatoes & carrots are cooked right through.
  • Makes 8- 1 cup servings, store leftovers in the fridge, it will freeze well.
  • *Note- feel free to add in extra veggies like celery or peas ect.. bacon topping is optional I did not include it as an ingredient when giving the point counts