boneless skinless chicken breasts
medium Russet potatoes, cut into 2-inch pieces
cups baby carrots
large (23 oz.) can condensed cream of chicken soup
(1 oz.) packet dry ranch dressing mix (or use my homemade recipe below)
fresh chopped parsley (optional)
Spray a large crockpot (I use a 7 quart) with non-stick spray. Place cut potatoes and baby carrots in the bottom of crockpot. Lay chicken breasts over the top. In a medium bowl, whisk together cream of chicken soup, dry ranch dressing mix and milk. Pour this mixture evenly over the chicken. Cover with lid and cook on High heat 5 to 6 hours OR on Low heat 8 to 9 hours. Top each serving with fresh chopped parsley, if desired.