2 large boneless chicken breasts, cut into bite sized pieces
1 Tablespoon butter
1 medium onion, diced
4 small sweet potatoes, cut into quarters (or red potatoes)
1 cup baby carrots, chopped in half
¾ cup string beans (green beans)
½ cup celery, diced
1 (10 ¾ oz.) can cream of chicken soup – use low fat/fat free
½ cup milk
½ cup sour cream (greek yogurt)
1 (1 oz.) packet dry ranch dressing mix
Salt/pepper to taste
1 teaspoon Parsley flakes
5 slices Cooked, Crumbled bacon to garnish the top (optional)
**** Instead of cream of chicken soup, can I used chicken broth with coconut flour? or another flour?
Melt the 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 chicken as desired and add to the crock pot.
Mix together the soup, milk, sour cream and 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!)