Please remember that I don’t eat this stuff so I did not make this recipe. I’m just posting so you can try it!
INGREDIENTS:
2 lb boneless skinless chicken thighs
1 package (1 oz) ranch salad dressing & seasoning mix
1 can (18 oz) Progresso Vegetable Classics creamy mushroom soup
2 tablespoons cornstarch
optional: chopped fresh chives or parsley leaves for garnish
DIRECTIONS:
1: Spray 3- to 4-quart slow cooker with cooking spray. Sprinkle both sides of chicken with ranch dressing mix. Place chicken in slow cooker. Pour soup over chicken.
2: Cover and cook on Low heat setting 3 to 4 hours or until juice of chicken is clear when center of thickest part is cut.
3: In small bowl, stir cornstarch and 2 tablespoons water until well blended then stir into mushroom sauce in slow cooker. Cover and cook on Low heat setting 3 to 5 minutes or until thickened. Garnish with chives or parsley if desired when serving.
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Darlene’s Tips: Serve this on a bed of cooked rice or pasta. Also good with baked or mashed potatoes and a side of veggies. Add any ingredients you like to the mix like some chopped onions, mushrooms, peppers, whatever!
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