Description
This Slow Cooker Ranch Chicken and Potatoes recipe delivers a comforting and flavorful meal with tender chicken breasts, creamy ranch-seasoned sauce, and perfectly cooked baby Yukon Gold potatoes and carrots. Made easy with a slow cooker, it's a set-it-and-forget-it dish ideal for busy days or a relaxed family dinner.
Ingredients
Chicken and Vegetables
- 4 boneless, skinless chicken breasts
- 1 ½ pounds baby Yukon Gold potatoes, halved or quartered
- 1 pound baby carrots
Sauce
- 1 10.5-ounce can cream of chicken soup
- 1 ounce packet ranch seasoning mix
- ½ cup milk
Garnish
- 1 tablespoon fresh parsley, chopped
Instructions
- Prepare the slow cooker: Lightly spray the inside of the slow cooker with cooking spray to prevent sticking.
- Arrange vegetables and chicken: Place the baby Yukon Gold potatoes and baby carrots at the bottom of the slow cooker. Then, lay the chicken breasts evenly on top of the vegetables.
- Mix the sauce: In a medium bowl, whisk together the cream of chicken soup, milk, and ranch seasoning mix until the mixture is smooth and well combined.
- Add sauce to slow cooker: Pour the ranch soup mixture evenly over the chicken breasts and vegetables to coat thoroughly.
- Slow cook the dish: Cover the slow cooker and cook either on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and the potatoes can be easily pierced with a fork.
- Garnish and serve: Once done, sprinkle the chopped fresh parsley on top for added color and flavor. Serve the dish warm.
Notes
- For best texture, do not lift the slow cooker lid during cooking as it slows down the cooking process.
- You can substitute baby carrots with regular carrots peeled and cut into chunks.
- If you prefer a thicker sauce, remove the chicken and vegetables after cooking and simmer the sauce on the stovetop until it thickens.
- This recipe can easily be doubled for larger families or meal prepping.
- Use skinless chicken thighs as an alternative for juicier meat, adjusting the cooking time slightly if needed.
