In a small bowl, whisk together the cream of chicken soup, milk and ranch dressing mixing.
Place the chicken, potatoes and carrots in the crock pot. Pour the sauce over the top of these ingredients in the crock pot.
Cover and cook on low for 6-8 hours or on high for 3-4 hours.
Serve the chicken, potatoes and carrots with the sauce poured over the top. Enjoy!
NOTES
*Refrigerate the leftovers in an air tight container for up to 5 days.
*You can also use 3 regular carrots (peeled and cut into large pieces) instead of the baby carrots if you prefer.
*Any cream soup would work great in this recipe instead of the cream of chicken soup.
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