Servings: Multiple - 12 oz servings

Chicken Breasts 2-2.5 lbs Chicken Breasts 2 to 2.5 lbs
2-3 Tbsp Ranch Seasoning 2 to 3 Tbsp Ranch Seasoning
1 c Salsa 1 c Salsa
50 oz Frozen Vegetables (Peas, Carrots, Green Beans, Corn) - you pick 50 oz Frozen Vegetables (Peas, Carrots, Green Beans, Corn) - you pick
1 Can of Black Beans, drained and rinsed 1 Can of Black Beans, drained and rinsed
4 Bay Leaves 4 Bay Leaves
Salt to taste Salt to taste
Aprox. 6 cups of Chicken Broth Aprox. 6 cups of Chicken Broth
 
1 oz cream cheese - add to each bowl for fat serving 1 oz cream cheese - add to each bowl for fat serving

Layer chicken in bottom of Crock in single layer.
Sprinkle with salt and ranch dressing.
Pour salsa over chicken.
Add the frozen vegetables, beans, bay leaves and cover with chicken broth.
Cook on low 6 hours.
When it is cooked, stir to shred chicken.
Divide into bowls and add 1oz cream cheese to each serving.Let the cheese melt and enjoy!

Photo has rice in it since my daughter is on maintenance.  Photo has rice in it since my daughter is on maintenance.