4 boneless skinless chicken breasts
6 medium Russet potatoes, cut into 2-inch pieces
2 cups baby carrots
1 large (23 oz.) can condense cream of chicken soup
1 (1 oz.) packet dry ranch dressing mix (or use my homemade recipe below)
1/2 cup milk
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 the crockpot. Lay chicken breasts over the top.
In a medium bowl, whisk together the 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 for 5 to 6 hours OR on Low heat for 8 to 9 hours.
Top each serving with fresh chopped parsley if desired.