It’s fall and the cool weather and busy schedules have me pulling out all of the favorite slow cooker recipes. This one checks all the boxes: full of flavor, total meal in one pot, set and forget. This recipe is adapted from a Crock Pot Creamy Ranch Chicken and Potatoes recipe from Wishes and Dishes.

Ingredients

• 4 boneless, skinless chicken breasts or chicken thighs (I use frozen when I’m in a pinch sometimes and this recipe still turns out great!)
• 1 small bag petite red potatoes, whole
• 4-5 carrots, peeled and cut
• 3 ribs of celery, cut into pieces
• 1 can Cream of Chicken soup
• 1 can Cream of Mushroom soup
• 1 (1 oz.) packet dry ranch dressing mix
• 1/4 cup 2% milk
• 1/4 cup heavy whipping cream
• 2 Tbsp butter
• fresh thyme, for garnish

Directions

1. Spray a 6-7 quart crock pot/slow cooker with non-stick spray OR use a plastic liner.
2. Place cut vegetables and potatoes in the bottom of crockpot. Layer chicken on top of the vegetables.

3. In a medium bowl, whisk together cream of chicken and mushroom soups, dry ranch dressing mix, heavy whipping cream, and milk. Pour this mixture evenly over the chicken. Place butter on top.

4. Cover crock pot and cook on HIGH heat for about 4-5 hours OR on LOW heat for 7-8. All crock pots cook at different rates so be sure the chicken is cooked through.
5. Top with fresh thyme if desired.

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