INGREDIENTS:
4 skinless chicken breasts
• 1 ounce dry ranch salad dressing and seasoning mix
• 1 (10.5 ounce) can of cream of condensed chicken soup
• 1 cup water or chicken broth
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PREPARATION:
Oil the sluggish cooker with non-stick splash.
• Place the chicken into the lower part of the Crock Pot.
• Top with the chicken soup.
• Sprinkle the farm preparing on top and pour the water over the flavoring.
• Supplant the cover and cook on low for seven hours.
• Whenever it is finished cooking, shred chicken with a fork, and serve over pureed potatoes.
Enjoy !