1 boneless skinless chicken breast
3 medium red potatoes cubed
1/2 cup baby carrots chopped
1 can cream of chicken soup
1 cup water
1/4 cup milk
1 chicken bouillon cube
1/2 teaspoon parsley
1 tablespoon ranch dressing mix/seasoning
Cook on low in crock-pot 8+ hours, shred the chicken breast and add back into the pot and it's ready to go. Makes 4 servings.
It's just me and my husband at home so a dish that serves four is perfect. We have enough for us for dinner, but also leftovers for work without having to eat it all week long for lunch.
This would probably be good with some corn mixed in there too. Whenever I add corn to a crock pot dish, I always add it when I get home, maybe 15 minutes before we eat so that it warms up, but keeps it's crispiness.
I hope you try this out. Send me pics on Instagram!
Thanks for reading!