Ingredients
2
lb boneless skinless chicken thighs
1
package (1 oz) ranch salad dressing & seasoning mix
1
can (18 oz) Progresso™ Vegetable Classics creamy mushroom soup
2
tablespoons cornstarch
1
tablespoon chopped fresh chives
1
tablespoon chopped fresh parsley leaves
Preparation
Spray 3- to 4-quart slow cooker with cooking spray. Sprinkle both sides of chicken with ranch dressing mix. Place chicken in slow cooker. Pour soup over chicken.
Cover; cook on Low heat setting 3 to 4 hours or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
In small bowl, stir cornstarch and 2 tablespoons water until well blended; stir into mushroom sauce in slow cooker. Stir in chives and parsley. Cover and cook on Low heat setting 3 to 5 minutes or until thickened. Serve over rice, if desired.
