Crock Pot Creamy Chicken Stew

• Gluten free

• Meat

  • 5 slices Bacon, cooked
  • 2 Chicken breasts, large boneless

• Produce

  • 1 cup Baby carrots
  • 1/2 cup Celery
  • 1 Onion, medium
  • 1 tsp Parsley flakes
  • 4 Red potatoes, cut into quarters, small
  • 3/4 cup String beans

• Canned Goods

  • 1 (10 3/4 oz. can Cream of chicken soup

• Baking & Spices

  • 1 (1 oz. packet Ranch dressing mix, dry
  • 1 Salt/pepper

• Dairy

  • 1 tbsp Butter
  • 1/2 cup Milk
  • 1/2 cup Sour cream

Found on thecozycook.com

Description

Ingredients

• 2 large boneless chicken breasts, cut into bite sized pieces
• 1 Tablespoon butter
• 1 medium onion, diced
• 4 small red potatoes, cut into quarters
• 1 cup baby carrots, chopped in half
• ¾ cup string beans
• ½ cup celery, diced
• 1 (10 ¾ oz.) can cream of chicken soup
• ½ cup milk
• ½ cup sour cream
• 1 (1 oz.) packet dry ranch dressing mix
• Salt/pepper to taste
• 1 teaspoon Parsley flakes
• 5 slices Cooked, Crumbled bacon to garnish the top (optional)

Directions

• Melt the butter on the bottom of the crock pot.
• Add all of the vegetables on top and stir to coat with the butter.
• Salt/Pepper the diced chicken as desired and add to the crock pot.
• Mix together the soup, milk, sour cream and ranch dressing mix. Pour on top of the chicken.
• Cover the crock pot and cook on high for 3-4 hours or on low for 4-6.
• Sprinkle with parsley and crumbled bacon and serve, (preferably with biscuits!)