Ingredients:

4 boneless skinless chicken breasts

6 medium Russet potatoes, cut into 2-inch pieces

2 cups baby carrots

1 large (23 oz.) can condensed cream of chicken soup

1 (1 oz.) packet dry ranch dressing mix

1/2 cup milk

fresh chopped parsley (optional)

Directions:

1. 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.

2. In a medium bowl, whisk together cream of chicken soup, dry ranch dressing mix and milk.

3. 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.

4. Top each serving with fresh chopped parsley, if desired.

Bon Appetit!