2lbs.raw chicken tenderloins(can use sliced chicken breasts if desired)
1 ½cupsbaby carrots
1lb.baby red potatoeshalved
parsley for servingoptional
Instructions
In a 6-8 quart mix cream of chicken soup, whole milk, ranch seasoning, and bacon bits until well combined and creamy.
Add baby carrots and baby red potatoes to the mixture and then finally add chicken tenders. Mix well until all are coated well with bacon ranch mixture.
Cook on high for 4 hours or low for 6-8 hours.
Sprinkle with chopped parsley (optional) and serve warm over rice or on its own.
Notes
Add any remaining creamy ranch chicken to an airtight container and store in the fridge for up to 4 days. Reheat on the stovetop over medium heat until warmed throughout.
Chicken breasts, chicken thighs, or chicken legs can be used instead.
Yukon gold potatoes, russet potatoes, or even sweet potatoes could be used instead of red potatoes.