4 boneless, skinless chicken breasts
4 medium russet potatoes, cubed
2 cups baby carrots
1 (23 oz.) can condensed cream of chicken soup
1 (1 oz.) packet dry ranch dressing mix
1/2 cup half-and-half
1/2 teaspoon paprika, optional
kosher salt and freshly ground pepper, to taste
Place baby carrots and cubed potatoes in slow cooker, then top with chicken breasts that have been seasoned generously with salt and pepper.
Stir together soup, ranch dressing mix, half-and-half and paprika (if using) together until combined, then pour mixture over the chicken.
Cover slow cooker and cook on high for 3-4 hours (or on low for 7-8), until chicken and veggies are cooked through.
Garnish with freshly chopped parsley and serve hot, garnished with rice or noodles.