1 – 1/2 lbs. red potatoes, cut into chunks
8 oz. cream cheese
10 – 3/4 oz. cream of potato soup
1 envelope ranch-style dressing mix
12 oz. chicken dreast without skin — 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 for 8 hours, or until potatoes are tender. Stir once after 5-6 hours. Stir before serving.