Creamy Red Potatoes and Chicken
- 1 1/2 lb. red potatoes, chunked
- 8 oz. Neufchatel cheese
- 10 3/4 oz. cream of potato soup
- 1 envelope ranch-style dressing mix
- 12 oz. skinless chicken breast, cut into strips
Place potatoes in slow cooker. Beat together the cream cheese, soup and salad dressing mix. Stir in chicken strips and spread over potatoes (or just stir all together). Cover and cook on low 8 hours, or until potatoes are tender. Stir once after 5-6 hours. Stir before serving.