- 4 boneless skinless chicken breasts
- 6 medium Russet potatoes, cut into 2-inch pieces
- 2 cups baby carrots
- 1 large (23 oz.) can condensed cream of chicken soup
- 1 (1 oz.) packet dry ranch dressing mix (or use my homemade recipe below)
- ½ cup milk
- fresh chopped parsley (optional)
- Spray a large crockpot (I use a 7 quart) with non-stick spray. Place cut potatoes and baby carrots in the bottom of crockpot. Lay chicken breasts over the top.
- In a medium bowl, whisk together cream of chicken soup, dry ranch dressing mix and milk. Pour this mixture evenly over the chicken. Cover with lid and cook on High heat 5 to 6 hours OR on Low heat 8 to 9 hours.
- Top each serving with fresh chopped parsley, if desired.Ingredients
- 4 lbs 14 count Chicken Legs or drumsticks
- 1/4 cup olive oil (Use light oil, not extra virgin)
- 4 garlic cloves pressed or minced
- 4 Tbsp fresh parsley finely chopped
- 3 Tbsp lemon juice from 1 large lemon
- 2 Tbsp dijon mustard
- 1 Tbsp salt
- 1/2 tsp black pepper
US Customary – Metric
- In a small bowl, combine all of the marinade ingredients and stir or whisk together until well blended
- Transfer chicken legs to a large mixing bowl or a large ziploc bag. Pour the marinade over the chicken and toss with your hands to evenly coat the chicken, pushing some of the marinade under the skin of each chicken leg for richer flavor. Cover with plastic wrap and marinate 6 hours or overnight, tossing chicken once while marinating.
- Preheat oven to 400˚F and line a rimmed baking sheet with foil or a silpat. Arrange chicken skin-side-down and bring chicken to room temp while oven preheats. Brush chicken legs with any extra marinade left in the mixing bowl. Bake at 400˚F in the center of oven for 25 minutes skin-side-down then turn the chicken legs over and bake additional 25 minutes skin-side-up. For crispier skin, broil on high heat 2 to 3 minutes or until skins have browned.*
This article and recipe adapted from this site