2 large boneless chicken breasts, cut into bite sized pieces
1 Tablespoon butter
1 medium onion, diced
4 small red potatoes, cut into quarters
1 cup baby carrots, cut in half
¾ cup green beans
½ cup celery, diced
1 (10 ¾ oz.) can cream of chicken soup
1/2 cup whole milk*
1/2 cup sour cream
1 (1 oz.) packet dry ranch dressing mix
Salt/pepper to taste
1 teaspoon Parsley flakes
5 slices Cooked, Crumbled bacon to garnish the top (optional)
1 Tablespoon butter
1 medium onion, diced
4 small red potatoes, cut into quarters
1 cup baby carrots, cut in half
¾ cup green beans
½ cup celery, diced
1 (10 ¾ oz.) can cream of chicken soup
1/2 cup whole milk*
1/2 cup sour cream
1 (1 oz.) packet dry ranch dressing mix
Salt/pepper to taste
1 teaspoon Parsley flakes
5 slices Cooked, Crumbled bacon to garnish the top (optional)
Directions:
Melt the butter on the bottom of the crock pot.
Add all of the vegetables on top and stir to coat with the butter.
Salt/Pepper the diced chicken as desired and add to the crock pot.
Mix together the soup, milk, sour cream and ranch dressing mix. Temper the mixture by heating it for 40 seconds in the microwave.
Pour on top of the chicken.
Cover the crock pot and cook on low for 6-8 hours. Low and slow is the best with milk and dairy products.
Sprinkle with parsley and crumbled bacon and serve, (preferably with biscuits!)
Add all of the vegetables on top and stir to coat with the butter.
Salt/Pepper the diced chicken as desired and add to the crock pot.
Mix together the soup, milk, sour cream and ranch dressing mix. Temper the mixture by heating it for 40 seconds in the microwave.
Pour on top of the chicken.
Cover the crock pot and cook on low for 6-8 hours. Low and slow is the best with milk and dairy products.
Sprinkle with parsley and crumbled bacon and serve, (preferably with biscuits!)
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