Ingredients:

• 4 boneless skinless chicken breasts
• 6 medium Russet potatoes, cut into 2-inch pieces
• 2 cups baby carrots
• 1 large (23 oz.) can condensed cream of chicken soup
• 1 (1 oz.) packet dry ranch dressing mix (or use my homemade recipe below)
• 1/2 cup milk
• fresh chopped parsley (optional)

Directions:
Spray a large crockpot (I use a 7 quart) with non-stick spray. Place cut potatoes and baby carrots in the bottom of crockpot. Lay chicken breasts over the top.
In a medium bowl, whisk together cream of chicken soup, dry ranch dressing mix and milk. Pour this mixture evenly over the chicken. Cover with lid and cook on High heat 5 to 6 hours OR on Low heat 8 to 9 hours.
Top each serving with fresh chopped parsley, if desired.