Description
Slow Cooker Creamy Ranch Chicken is a comforting and easy one-pot meal featuring tender chicken breasts, baby potatoes, and carrots cooked in a flavorful ranch and cream of chicken sauce. Perfect for busy days, this dish combines convenience and creamy richness with simple ingredients for a satisfying dinner.
Ingredients
Scale
Chicken and Vegetables
- 4 boneless skinless chicken breasts
- 1 pound halved baby potatoes
- 2 cups baby carrots
Sauce
- 1 (10.5-ounce) can cream of chicken soup
- 1 package dry ranch dressing mix (about 1 ounce)
- ½ cup whole milk
Garnish
- Parsley for garnish
Instructions
- Prepare the Slow Cooker: Spray the slow cooker insert with non-stick cooking spray to prevent sticking and ease cleanup. Then, spread the halved baby potatoes and baby carrots evenly on the bottom of the slow cooker to create a flavorful vegetable bed.
- Add Chicken: Place the 4 boneless skinless chicken breasts on top of the layer of vegetables, ensuring they are evenly spaced for even cooking.
- Mix the Sauce: In a medium-sized bowl, whisk together the can of cream of chicken soup, dry ranch dressing mix, and whole milk until smooth and well combined.
- Pour Sauce: Pour the creamy ranch mixture over the chicken breasts and vegetables, coating everything evenly to infuse flavor while cooking.
- Cook: Cover the slow cooker with its lid and cook on LOW for 4 to 5 hours, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
- Serve: Carefully remove the chicken and vegetables from the slow cooker and spoon some of the ranch sauce over the top. Garnish with freshly chopped parsley for a bright, fresh finish and serve immediately for best taste.
Notes
- Leftover Instructions: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Reheating: Reheat gently on the stovetop over low heat or in the microwave. Add a splash of milk or water if the sauce has thickened too much.
- Freezing: For longer storage, freeze the chicken, vegetables, and sauce in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Ensure the chicken is fully cooked by checking that the internal temperature reaches 165°F (74°C) with a meat thermometer.
- You can substitute baby potatoes with fingerling potatoes or small red potatoes if preferred.
