Ingredients:

  • 2 lbs boneless, skinless chicken breasts
  • 1 cup chicken broth
  • 1 can cream of chicken soup (10.5 oz or 300 g)
  • 1 cup heavy cream
  • 1 packet ranch dressing mix (1 oz or 28 g)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 cup frozen peas (optional)
  • 1 cup chopped carrots (optional)
  • 1 cup chopped celery (optional)

Instructions:

  1. Trim chicken breasts and season with salt and pepper. Chop vegetables if using.
  2. In a mixing bowl, combine chicken broth, cream of chicken soup, heavy cream, ranch dressing mix, garlic powder, onion powder, and thyme. Whisk until smooth.
  3. Place the chicken breasts at the bottom of the slow cooker. Add the mixed sauce over the chicken. Scatter vegetables (if using) on top.
  4. Cover and cook on high for 4 hours or low for 6-8 hours until the chicken is tender and cooked through.
  5. If desired, shred the chicken in the slow cooker using two forks. Stir to combine with the sauce.
  6. Serve hot over rice, pasta, or mashed potatoes, and garnish with fresh herbs if desired.