Crockpot Ranch Chicken and Potatoes Recipe
This Crockpot Ranch Chicken and Potatoes recipe is a comforting and easy one-pot meal perfect for busy weeknights. Tender chicken breasts are slow-cooked with hearty potatoes, sweet baby carrots, and a flavorful ranch seasoning mixed with creamy soup, resulting in a deliciously creamy and satisfying dish with minimal prep time.
- Prep Time: 15 minutes
- Cook Time: 6 hours on low or 3.5 hours on high
- Total Time: 6 hours 15 minutes (low) or 3 hours 45 minutes (high)
- Yield: 4 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Chicken and Vegetables
- 4 boneless skinless chicken breasts
- 4 Russet potatoes, cut into 2-inch pieces
- 2 cups baby carrots
Sauce and Seasoning
- 1 packet dry ranch dressing mix (about 1 ounce)
- 1 can (10 oz) cream of chicken soup
- 1 cup milk
Instructions
- Prepare the Crockpot: Spray the inside of the crockpot with non-stick cooking spray to prevent sticking and make cleaning easier.
- Add Vegetables: Place the cut potatoes and baby carrots at the bottom of the crockpot. This forms a solid bed that will cook evenly under the chicken.
- Layer the Chicken: Arrange the 4 boneless skinless chicken breasts evenly on top of the vegetables in the crockpot.
- Mix Sauce: In a separate bowl, combine the dry ranch dressing mix, cream of chicken soup, and milk. Stir thoroughly until smooth and well blended to create the creamy ranch sauce.
- Pour Sauce: Pour the sauce mixture evenly over the chicken breasts and vegetables in the crockpot, ensuring everything is covered for optimal flavor infusion.
- Cook: Cover the crockpot with the lid and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked (internal temperature of 165°F) and potatoes are tender.
- Serve: Once cooked, carefully remove the chicken and vegetables with a slotted spoon, serve warm, and spoon the creamy ranch sauce over the top for extra flavor.
Notes
- For a thicker sauce, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water and stir into the sauce before cooking.
- Feel free to add other vegetables like green beans or peas for added color and nutrition.
- To reduce calories, substitute milk with low-fat or unsweetened almond milk and use reduced-fat cream of chicken soup.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- This recipe is easily doubled for larger families or gatherings using a larger slow cooker.
Nutrition
- Serving Size: 1 chicken breast with vegetables and sauce
- Calories: 370
- Sugar: 6g
- Sodium: 820mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 80mg
Keywords: Crockpot chicken recipe, ranch chicken, slow cooker meals, chicken and potatoes, easy crockpot dinner
