4 Skinless, Boneless Chicken Breasts, cubed or halved
1 10 oz can Cream of Mushroom Soup
1 packet Ranch Dressing Mix
4 oz cream cheese, softened
1 tbsp Parsley
1/2 tsp red pepper flakes (more or less)
8 oz baby carrots
Dump the mushroom soup, ranch dressing mix and parsley into the crockpot and mix well. I used low fat cream of mushroom and fat free cream cheese. Add the cream cheese and red pepper flakes and mix. Finally, add the chicken and carrots. Give another good stir. Set on high 4 hours or on low 6 hours. Mix 3 tbsps of flour in 1/2 cup of water and stir into the crockpot. Cover and let sit for 5-10 minutes to thicken.
DONE! So simple! About 6 points a serving. Serve with either rice, noodles or potatoes. Delicious.
|Served on top of rice|