Slow Cooker Creamy Ranch Chicken Stew

Ingredients

• 1 ½ lbs boneless, skinless chicken breasts or thighs

• 4 cups chicken broth

• 1 (1 oz) packet ranch seasoning mix

• 1 (10.5 oz) can cream of chicken soup

• 1 cup heavy cream (or half-and-half)

• 3 cups baby potatoes, halved

• 2 cups carrots, chopped

• 2 stalks celery, sliced

• 1 small onion, chopped

• 3 cloves garlic, minced

• 1 tsp dried parsley

• ½ tsp black pepper

• ½ tsp paprika (optional)

• 1 cup frozen peas (added at the end)

Instructions

1. Assemble Ingredients:
   Place chicken in the bottom of your slow cooker. Add potatoes, carrots, celery, onion, and garlic.

2. Add Creamy Mixture:
   In a bowl, whisk together chicken broth, ranch seasoning, cream of chicken soup, heavy cream, parsley, black pepper, and paprika.
   Pour mixture over the chicken and vegetables.

3. Slow Cook:
   Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken and vegetables are tender.

4. Shred and Finish:
   Remove chicken, shred with two forks, and return to the pot.
   Stir in frozen peas and cook an additional 10–15 minutes until heated through.

5. Serve:
   Garnish with chopped parsley and serve warm with crusty bread or biscuits for the ultimate cozy meal.