Start by lightly greasing the insert of your crockpot with a neutral oil such as canola or vegetable.

Begin layering your ingredients by evenly distributing the halved baby potatoes and 2-inch pieces of carrots at the bottom of the crockpot.

Next, sprinkle the crumbled cooked bacon and sliced green onions over the potatoes and carrots.

Gently place the boneless, skinless chicken breasts on top of the layered vegetables.

In a separate bowl, combine the condensed cream of chicken soup and reduced-sodium chicken stock until smooth. Pour this creamy mixture over the chicken, ensuring the chicken is fully submerged.

Cover the crockpot and set it to cook on high for 5-6 hours or on low for 8-9 hours.

Check to ensure the chicken has reached an internal temperature of 165°F (74°C).

Once cooked, ladle generous portions of the Chicken Bacon Ranch Casserole onto plates and serve.