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 🕐 Servings: 6 Calories per serving: 266 cal Protein per serving: 19 g Carbs per serving: 20 g Ingredients: 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 Tbsp parsley 2 cups cooked quinoa Salt and pepper to taste Directions: 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! 😋

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