This Crockpot Ranch Chicken and Potatoes recipe is an easy, comforting one-pot meal featuring tender chicken, hearty potatoes, and sweet carrots all smothered in a creamy, flavorful ranch sauce. Perfect for busy weeknights or meal prep!
Why You’ll Love This Recipe
- Simple and easy to prepare with minimal ingredients.
- A creamy, delicious comfort meal for the whole family.
- Perfect for meal prep and busy weeknights.
- One-pot dish for easy cleanup.
- Customizable with your favorite vegetables.
Ingredients
- 4 boneless, skinless chicken breasts
- 4 Russet potatoes, cut into 2-inch pieces
- 2 cups baby carrots
- 1 packet dry ranch dressing mix
- 1 can (10 oz) cream of chicken soup
- 1 cup milk
Directions
- In a small mixing bowl, whisk together the cream of chicken soup, milk, and dry ranch dressing mix until well combined.
- Place the chicken breasts in the bottom of the slow cooker. Add the chopped potatoes and baby carrots on top.
- Pour the prepared ranch sauce evenly over the chicken and vegetables, ensuring everything is well coated.
- Cover the slow cooker and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the chicken is tender and the vegetables are cooked through.
- If desired, shred the chicken into smaller pieces and stir it back into the crockpot before serving.
- If the sauce separates, remove the chicken and vegetables, whisk the sauce until smooth, and then return everything to the pot.
- Serve warm and enjoy with a sprinkle of fresh parsley or shredded cheese if desired.
Servings and Timing
- Prep Time: 10 minutes
- Cooking Time: 6-8 hours (LOW) or 3-4 hours (HIGH)
- Total Time: 6 hours 10 minutes
- Servings: 4 servings
- Calories: Approximately 450 kcal per serving
Variations
- Add More Veggies: Try adding bell peppers, peas, or mushrooms.
- Spicy Twist: Add red pepper flakes or hot sauce for extra heat.
- Dairy-Free Option: Use dairy-free cream soup and plant-based milk.
- Cheesy Delight: Stir in shredded cheddar cheese before serving.
- Low-Carb Option: Substitute potatoes with cauliflower florets.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze in a sealed container for up to 3 months.
- Reheating: Warm in the microwave or stovetop until heated through.
FAQs
Can I use chicken thighs instead of breasts?
Yes, chicken thighs work well and add extra juiciness to the dish.
What can I serve with this dish?
It pairs well with a side of steamed vegetables or a green salad.
Can I make this recipe gluten-free?
Yes, use a gluten-free ranch mix and cream soup.
How do I thicken the sauce?
Mix in a cornstarch slurry during the last 30 minutes of cooking.
Can I prepare this meal ahead of time?
Yes, you can prep all ingredients and refrigerate them overnight before cooking.
Is it possible to cook this in an Instant Pot?
Yes, cook on high pressure for 15 minutes and do a quick release.
How do I prevent the chicken from drying out?
Ensure there’s enough liquid and cook on low for a longer period.
Can I use frozen chicken?
Yes, but extend the cooking time by 1-2 hours.
Does this dish freeze well?
Yes, it freezes beautifully for up to 3 months.
Can I use a different type of potato?
Yes, Yukon gold or red potatoes are great alternatives.
Conclusion
Crockpot Ranch Chicken and Potatoes is the ultimate comfort meal that’s easy to prepare and packed with flavor. Whether you’re cooking for your family or meal prepping for the week, this dish is a guaranteed winner!
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Crockpot Ranch Chicken and Potatoes
- Total Time: 6 hours 10 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Easy and creamy Crockpot Ranch Chicken and Potatoes made with tender chicken, hearty potatoes, and a rich ranch-flavored sauce for a comforting meal.
Ingredients
- 4 boneless, skinless chicken breasts
- 4 Russet potatoes, cut into 2-inch pieces
- 2 cups baby carrots
- 1 packet dry ranch dressing mix
- 1 can (10 oz) cream of chicken soup
- 1 cup milk
Instructions
- In a small mixing bowl, whisk together the cream of chicken soup, milk, and dry ranch dressing mix until well combined.
- Place the chicken breasts in the bottom of the slow cooker. Add the chopped potatoes and baby carrots on top.
- Pour the prepared ranch sauce evenly over the chicken and vegetables, ensuring everything is well coated.
- Cover the slow cooker and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the chicken is tender and the vegetables are cooked through.
- If desired, shred the chicken into smaller pieces and stir it back into the crockpot before serving.
- If the sauce separates, remove the chicken and vegetables, whisk the sauce until smooth, and then return everything to the pot.
- Serve warm and enjoy with a sprinkle of fresh parsley or shredded cheese if desired.
Notes
- This dish is perfect for busy weeknights as it requires minimal prep.
- For added flavor, try using fresh herbs like parsley or thyme before serving.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Cuisines
- Method: Slow Cooking
- Cuisine: American