Slow Cooker Sunday!

Okay, I’m not time traveling..I wanted to post this recipe this past weekend, but Easter got me all mixed up. So here is a slow cooker recipe I made on Saturday (“But the post says Sunday?” you may ask, I know it does, but as we all know by now I make a slow cooker meal every Sunday, so that’s why it’s named this..) Back to the recipe.

Ranch Chicken Stew

Yields 4; 1 cup servings

3 Chicken Breasts (I used one giant one I got from the butcher)

1 Package of Dry Ranch Dressing

3 cans of Cream of Chicken Soup

1 Package of Frozen California Blend

1 tbsp of Black Pepper

1 1/2 tbsp of Chicken Seasoning

Put the 3 cans of soup in and add the dry ranch, black pepper, and chicken seasoning and stir. Then add the frozen veggies and put the chicken breast on top. Turn crockpot to low for 10 hours or high for 6. Shred chicken a half hour before serving. We enjoyed ours over whole wheat potato rolls! Simply delish!! Xo

 

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