Wash and peel the potatoes before cutting them into bite-sized pieces. Slice the carrots into thin rounds. Set aside.

Place the chicken breasts at the bottom of the crockpot in a single layer. Scatter the potatoes and sliced carrots on top.

In a medium bowl, combine cream of chicken soup and milk, whisking until smooth. Pour the sauce over the chicken and vegetables.

Sprinkle the dry ranch seasoning evenly over the ingredients.

Cover the crockpot with its lid. Cook on low for 6–8 hours or on high for 3–4 hours.

Once cooked, shred the chicken in the sauce using two forks, or serve whole. Stir well before serving.