Comfort food doesn’t have to mean sad food. This food is happy food and makes your belly laugh. Your entire family will devour this in minutes and you’ll be left with no leftovers. At least that’s what happens around here! Check out what my friends over at The Cozy Cook had to say about this recipe and you’ll see what I mean:
“My oh my oh my. Hot & creamy stews from the crock pot are the way to my haahhhht. (I felt like saying that with a Massachusetts accent. Forgive me.) And when you serve it with biscuits, whew-amazing. In fact I just gave this to the hubs and poured the stew right on top of the biscuits… and it’s gone. It’s just gone.”
Have you already tried this recipe, perhaps with a twist of your own? Our readers would love to hear about it in the comments!
Ingredients
2 large boneless Perdue chicken breasts, cut into bite sized pieces
1 Tablespoon Land O’ Lakes butter
1 medium onion, diced
4 small red potatoes, cut into quarters
1 cup baby carrots, chopped in half
¾ cup string beans
½ cup celery, diced
1 (10 ¾ oz.) can Campbell’s cream of chicken soup
½ cup McArthur milk
½ cup Daisy sour cream
1 (1 oz.) packet Hidden Valley dry ranch dressing mix
Salt/pepper to taste
1 teaspoon Parsley flakes
5 slices Cooked, Crumbled Oscar Mayer bacon to garnish the top (optional)
Instructions
Melt the Land O’ Lakes butter on the bottom of the crock pot.
Add all of the vegetables on top and stir to coat with the butter.
Salt/Pepper the diced Perdue chicken as desired and add to the crock pot.
Mix together the Campbell’s soup, McArthur milk, Daisy sour cream and Hidden Valley ranch dressing mix. Pour on top of the chicken.
Cover the crock pot and cook on high for 3-4 hours or on low for 4-6.
Sprinkle with parsley and crumbled bacon and serve, (preferably with biscuits!)
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Quick Tip: Bake up a batch of biscuits to go with this!
Thank you to The Cozy Cook for this great recipe.
