Creamy Ranch Crock Pot Chicken & Veggies

Who would have thought that all this thrown in a crock pot would taste so good? And easy? Oh yeah! You can use just about any of your favorite vegetables in this dish, canned or frozen or fresh. Double it if you’re feeding a crowd but we had about 6 servings of this made with the recipe below so it doesn’t make a ton which is good for me. Since we eat everything I make and there are just the two of us, leftovers of the same thing for a more than a couple of days gets real old, real fast. Anyway...for a tasty dish with hardly any effort, make THIS.

Creamy Ranch Crock Pot Chicken & Veggies

2 tablespoons butter ~ melted

3 boneless, skinless chicken breasts ~ cut into bite-sized pieces

3 cups veggies ~ corn, carrots, green beans, celery, etc. (Any of your favorites that equal 3 cups.)

3 - 4 small red potatoes ~ cut into large bite-sized chunks

1 medium onion ~ diced

1 10-ounce can cream of chicken soup

1/2 cup sour cream

1/2 cup milk

1 1-ounce packet dry Ranch Dressing mix

6 slices of bacon ~ cooked crisp and crumbled

Salt and pepper, to taste

Add melted butter to the crock pot.

Then add the potatoes, veggies and onions. Add salt and pepper and toss to coat.

Add diced chicken.

In a medium bowl, combine the soup, sour cream, milk and ranch dressing.

Pour over the chicken.

Turn crock pot to high and cook 4 - 5 hours, stirring a couple of times throughout the cooking process.

Sprinkle crumbled bacon on top then serve!

Here we go!

Add the melted butter to the crock 

pot then add the potatoes, veggies 

and onion. Salt and pepper to taste 

then stir to combine.

Add the diced chicken on top.

Then the creamy mixture. Soup, sour cream, milk and ranch dressing mix.

Let it cook on high for 4 - 6 hours, 

giving it a couple of stirs during cooking.

Add some cooked crumbled 

bacon on top and serve!