4.9 from 75 votes
Crock Pot Creamy Ranch Chicken
This Crock Pot Creamy Ranch Chicken slow-cooks chicken breasts layered on cut russet potatoes and baby carrots, all coated in a creamy sauce made from cream of chicken soup, dry ranch mix, and milk. The result is tender chicken and vegetables infused with ranch seasoning, creating a rich, comforting dish that requires minimal hands-on time.
Prep Time
15 mins
Cook Time
5 hrs
Servings:
4
Course:
Main Course, Dinner, Others
Cuisine:
American
Ingredients
- 6 russet potato cut into 2-inch pieces, medium
- 2 cups carrot baby
- 4 chicken breast boneless skinless
- salt to taste
- black pepper to taste
- 1 large can (23 ounces) cream of chicken soup condensed
- 1 packet (1 ounce) dry ranch dressing mix
- 1/2 cup milk
- parsley optional, fresh chopped
Instructions
- Spray a large crock pot (I use a 7 quart) with non-stick spray. Place cut potatoes and baby carrots in the bottom of crock pot. Lay chicken breasts over the top. Season with salt and pepper.
- In a medium bowl, whisk together cream of chicken soup, dry ranch dressing mix and milk. Pour this mixture evenly over the chicken.
- Cover with lid and cook on high heat 5 to 6 hours OR on low heat 8 to 9 hours. (*It is important to not remove the lid during the entire cook time.) Top each serving with fresh chopped parsley, if desired. Enjoy!
Cup of Yum
Notes
- Use a 7-quart crock pot for best results, but adjust time for different sizes.
- Do not remove the lid during cooking to maintain heat and moisture.
- Fresh parsley garnish adds brightness but is optional.