Crockpot meal: Creamy Ranch Pork Chops and Potatoes

1.5 lbs pork chops, boneless (about 4-6 chops, thick sliced)
6-8 medium potatoes, chopped into large pieces
2 (10.75 oz) cans Cream of Chicken Soup
2 (1oz) packages dry Ranch dressing mix
1 Cup milk
Dried parsley

In a bowl, mix together the soups, milk and ranch dressing mixes
Pout into gallon-sized freezer bag
Combine all other ingredients together and zip closed.

When ready to eat:
Remove from freezer and thaw in fridge for 24 hours.
Cook on HIGH for 3-4 hours or LOW for 6-7 hours
       Use the extras sauce in the slow cooker as a gravy for the potatoes

Thank you for the recipe, Robin!

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