I was feeling very tired from work this week and didn’t have as much time to cook as I would have liked. The crock pot really comes in handy during busy times because you can just throw in the ingredients and go! ♀️This recipe only uses a few ingredients and is a great quick mid-week meal
Calories per serving: 266 cal
Protein per serving: 19 g
Carbs per serving: 20 g
4 boneless, skinless chicken breasts
1 large can cream of mushroom soup
1 packet dry ranch seasoning
3 Idaho potatoes (cubed)
2 cups baby carrots
1 tablespoon parsley
2 cups cooked quinoa
Salt and pepper to taste
1. Add raw chicken breasts, cream of mushroom soup, dry ranch, potatoes, carrots, parsley, and salt & pepper to crock pot.
2. Cook on high for 4-5 hours or on low for 8 hours.
3. Serve over pre-cooked quinoa and enjoy!