The secret to adding flavor to this chicken stew is in the ranch dressing mix. One packet con tains a blend of spices like garlic powder, dry buttermilk, onion powder, and more that make the stew extra creamy.
Author:Addie Gundry
Prep Time:5 minutes
Cook Time:4 hours
Total Time:4 hours 5 minutes
Yield:Serves 4
Category:Soups
Ingredients
Scale
1 pound boneless, skinless chicken breasts, cubed
1 onion, diced
5 small red potatoes, quartered
1 cup baby carrots, chopped
2 celery stalks, diced
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter, melted
1 (10-ounce) can cream of chicken soup
1/2 cup whole milk
1/2 cup sour cream
1 (1-ounce) packet dry ranch dressing mix
1 teaspoon dried thyme
Fresh parsley, for garnish
Instructions
In a 6-quart slow cooker, combine the chicken breasts, onion, potatoes, carrots, and celery. Season with salt and pepper. Drizzle the melted butter over and stir to coat.
In a medium bowl, combine the soup, milk, sour cream, ranch dressing mix, and thyme. Pour the mixture into the slow cooker.
Cover and cook on High for 3 to 4 hours or on Low for 5 to 6 hours.
Ladle into bowls, garnish with parsley, and serve.
