A cheap and easy dish that makes enough servings to feed the whole family, or meal prep for one for the entire week. Swap the bone-in chicken thighs for boneless, or use chicken breast for less fat, but the thighs really give it a lot of flavor.
- ⏲️ Prep time: 5-10 min
- 🍳 Cook time: 8 hr
- 🍽️ Servings: 6
- 🔥 Calories: 573
- 🍗 Protein: 48
- 🧈 Fat: 26
- 🍞 Carbs: 29
- 🌾 Fiber: 5
Ingredients
- 3 lbs chicken thighs (skin off)
- 1 10.5oz can of cream of chicken soup
- 1 cup chicken broth
- 2 packets of country gravy mix
- 2 tbsp ranch seasoning mix
- 2 1/3 cup frozen peas (309g), this was the size of a whole bag I got from Kroger
- 1.5 lbs potatoes of your choice, cut into bite size pieces. I typically use red potatoes with the skin on
- Salt
- Pepper
- Garlic Powder
Directions
- If your chicken thighs come with skin on them, remove the skin
- Add the chicken thighs to the slow cooker
- Add cream of chicken soup, broth, gravy mix, ranch seasoning mix, salt, pepper, and garlic powder to slow cooker
- Mix well to incorporate
- Add in the potatoes and mix well
- Cook on low for 7-8 hours
- About 30 minutes before you’re ready to serve, remove the chicken from the slow cooker, and shred (removing bones if your chicken had them)
- Return the shredded chicken to the slow cooker, and add in the frozen peas
- Cook for an additional 30 minutes, then serve