Ingredients

– 4 boneless skinless chicken breasts
– 4 Russet potatoes, cut into 2-inch pieces
– 2 cups baby carrots
– 1 packet dry ranch dressing mix
– 1 can cream of chicken soup (10 oz)
– 1 cup milk

Instructions

1. Prepare the sauce:

In a small mixing bowl, combine the cream of chicken soup, milk, and ranch dressing mix. Whisk until smooth and well combined.

2. Layer the ingredients

: Place the chicken breasts, carrots, and potatoes in the slow cooker. Pour the prepared sauce over the top, ensuring all ingredients are coated.
3. **Cook: Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the chicken is tender and cooked through.

4. Shred chicken (optional)

: If you prefer shredded chicken, remove the chicken breasts, shred them, and return them to the slow cooker. Stir to combine with the vegetables and sauce.

5. Fix separated sauce:

If the sauce separates, simply remove the chicken and vegetables, whisk the sauce to combine, and then add everything back to the slow cooker.