Ranch Crockpot Chicken

So here we are, it’s Fall again and the craving of comfort food is back. It’s the season of colorful leaves, blankets, sweaters and football games. I love the smell of leaves burning in yards or just the smell of a night time bon fire in the crisp air.

It makes me just want to create in the kitchen and feed my hungry friends no matter the occasion. And today was no exception.  So chicken in hand and a crockpot ready to go, I came up with this yummy recipe! Eat it hot or cold, on a bun or wrapped in crisp lettuce topped with tomatoes and avocado! How will you serve it up?

You can always substitute if you don’t have Tastefully Simple products or you can order from my website: TastefullySimple.com/web/kworley


Ranch Crockpot Chicken

3.5 lbs boneless and skinless chicken (I used combo of breast and thighs)
1 Tbsp of Tastefully Simple Garlic Pepper
1 Tbsp of Tastefully Simple Onion Onion
1 Tbsp of Tastefully Simple Garlic Garlic
1 pkg Hidden Valley Ranch dip and dressing mix
1/2 stick real butter
1/2 cup dill pickle juice
12oz Pacific Organic Cream of Chicken Soup
Salt to taste

Seasonings on top of chicken
Pour over dill pickle juice
Top with butter

Cover and cook on high for 4 hours or low for 8 hours. Add soup after the chicken is done and has been shredded. Stir in.

                                                                Enjoy!