Crock Pot Creamy Ranch Chicken and Potatoes

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I tried this last week, way to much liquid, and the chicken flavor over powered the ranch. So I gave it another shot, because it still had good bones.

I use 1 can of cream of celery, the flavors work yummy with the chicken and ranch. No milk

Crock Pot Creamy Ranch Chicken and Potatoes

Recipes adapted from : eatingonadime.com

Ingredients

• 2 Tbsp butter
• 4 boneless, skinless chicken breasts
• 2.5 cups baby carrots
• 1 large (23 oz.) can condensed cream of chicken soup
• 6 medium Russet or Yukon Gold potatoes, not peeled, cut into chunks
• fresh thyme, for garnish
• 1 (1 oz.) packet dry ranch dressing mix
• ½ cup whole milk
• 6 medium Russet or Yukon Gold potatoes, not peeled, cut into chunks

Instructions

1. Frist, Spray a 6-7 quart crock pot/slow cooker with non-stick spray OR use a plastic liner.
2. Place cut potatoes and baby carrots in the bottom of crockpot. Layer chicken breasts on top of the vegetables.
3. Then, In a medium bowl, whisk together cream of chicken soup, dry ranch dressing mix and milk. 
4. Pour this mixture evenly over the chicken. Place butter on top.
5. Cover crock pot and cook on HIGH heat for about 4-5 hours OR on LOW heat for 7-8. All crock pots cook at different rates so be sure the chicken is cooked through.
6. Next, You can shred the chicken into smaller pieces if you wish.
7. Top with some fresh thyme (optional).
8. Enjoy It !