Coat the inside of a 7-quart slow cooker with nonstick spray, then arrange the potatoes and baby carrots across the bottom. The vegetables should form the lower layer beneath the chicken.

Set the chicken breasts on the vegetables and season them with salt and pepper to taste. Keep the breasts spread across the vegetable layer rather than stacked in a pile.

Whisk the condensed soup, dry ranch mix, and milk in a medium bowl, then distribute the sauce over the chicken. The mixture should look uniform, with no dry pockets of seasoning or unmixed streaks of milk.

Secure the lid and cook without lifting it for 5 to 6 hours on high or 8 to 9 hours on low, checking doneness at the end of the selected cooking range. Look for tender vegetables and a gently bubbling sauce, and confirm the chicken’s doneness with a thermometer.

Finish each portion with fresh chopped parsley if desired. The optional herbs add a fresh green contrast to the creamy sauce.