Creamy Ranch Chicken

  • 2 pounds boneless skinless chicken breasts
  • 2 cans cream of chicken soup
  • 2 packets ranch dressing
  • 1 16 oz container sour cream
  • 2 tsp dried parsley
  • salt and pepper
  • baby carrots (optional; cooking day only)
  • 1 box rice pilaf (optional: for cooking day only)

  1. Whisk together soup, ranch packets, sour cream, parsley, and salt and pepper to taste.
  2. Divide chicken into 2 gallon size freezer bags (be sure to label bags first). Then divide soup mixture into bags over chicken; freeze until needed.
  3. On cooking day, place frozen chicken directly into crockpot. Cook on high 5-6 hours, or on low 7-8 hours.
  4. Optional: If desired, add carrots to crockpot with about 2-3 hours of cooking time left and serve over rice.
Recipe from the kitchen of Ruth Soukup.


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