2 lbs boneless skinless chicken thighs or breasts ▢10.75 oz cream of chicken soup (1 can) ▢1 packet ranch seasoning mix or 1/2 cup homemade ranch dressing seasoning ▢1/2 cup water ▢1 cup carrots ▢4 oz cream cheese cut into small cubes ▢3 tbsp parmesan cheese


Step - 1

Mix soup and ranch seasoning in a 5-7 quart slow cooker.

Add the water gradually while whisking to avoid clumping. Blend in the infant vegetables.  

Step - 2

Cover and cook the chicken for 6 to 8 hours on low heat, or 3 to 5 hours on high heat.  

Step - 3

Half an hour prior to the minimum cooking time, incorporate the cream cheese cubes and Parmesan cheese.  

Step - 4

Cook while covered for an additional 30 minutes. By stirring, combine the ingredients. Maintain service.  

Step - 5

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