In crock-pot layer pork chops, add the cream of chicken soup, then sprinkle dry Ranch dressing all over.
Cover and cook on high for 4 hours OR Low for 6 hours.
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|Serving Size: 1 Serving (728g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 426 (59%)|
|Amt Per Serving||% DV|
|Total Fat 47.3g||63 %|
|Saturated Fat 11.7g||59 %|
|Monounsaturated Fat 11.9g|
|Polyunsanturated Fat 14.9g|
|Cholesterol 51mg||16 %|
|Sodium 5736.6mg||198 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 56.1g||16 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 56.1g|
|Protein 17.5g||25 %|
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Calories per serving: 721
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