Ingredients (5)
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condensed cream of chicken soup 1 can (10.75 ounces)
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mixed frozen vegetables 1 package (12 ounces)
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boneless, skinless chicken breasts 4
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Stove Top stuffing mix 1 package (6 ounces)
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Hidden Valley® Original Ranch® dressing, divided 1 cup
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Categories (4)
Steps (4)
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1In a small bowl, combine ½ cup dressing, cream of chicken soup, and ½ cup water. Set aside.
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2Spread frozen vegetables on the bottom of a slow cooker pot. Layer chicken on top, followed by the dry stuffing mix, then pour dressing mixture over stuffing mix.
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3Cover and cook on high for 4 hours or until chicken reaches an internal temperature of 165°F.
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4
When ready to serve, gently stir in remaining ½ cup dressing.
Tips: For a spicy version, substitute Hidden Valley® Southwest Chipotle Dressing instead of Ranch. For fewer calories, try Hidden Valley® The Original Ranch® Light Dressing instead of the full-calorie Ranch.
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1In a small bowl, combine ½ cup dressing, cream of chicken soup, and ½ cup water. Set aside.
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2Spread frozen vegetables in the inner pot of your multi-cooker. Layer chicken on top, followed by the dry stuffing mix, then pour dressing mixture over stuffing mix.
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3Turn on the multi-cooker and secure the lid, setting pressure valve to “sealing.” Select “manual” or “pressure cook” and cook on high-pressure for 10 minutes. Select “cancel” to turn off the machine.
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4Allow the pressure valve to natural pressure release for at least 10 minutes, then quick-release the pressure by turning the seal to “venting.” When ready to serve, gently stir in remaining ½ cup dressing.
* Always follow manufacturer’s instructions.
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Did you make this recipe?
I made it
(107 people made this)
Notes
Keeping Notes? Save 'em here.
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