Crockpot Creamy Ranch Chicken

User Reviews

5

1,093 reviews
Excellent
  • Prep Time

    10 mins

  • Cook Time

    8 hrs

  • Total Time

    8 hrs 10 mins

  • Servings

    6

  • Calories

    297 kcal

  • Course

    Main Course

  • Cuisine

    American

Crockpot Creamy Ranch Chicken

Report
This Crockpot Creamy Ranch Chicken combines boneless, skinless chicken breasts with baby carrots and russet potatoes, all cooked slowly in a creamy sauce made from ranch dressing mix, cream of chicken soup, and milk. The slow cooking softens the vegetables and infuses the chicken with a mild, herbaceous flavor from the ranch seasoning in a comforting, creamy sauce. This hands-off recipe suits an easy family meal with hearty components in one pot.

Description

Crockpot Creamy Ranch Chicken brings together simple ingredients like chicken breasts, potatoes, and baby carrots in a slow cooker, bathed in a creamy sauce combining ranch seasoning, cream of chicken soup, and milk. The low-and-slow cooking method allows the chicken to become tender and the vegetables to cook through and soak up the flavors of the sauce. The ranch mix provides a mild herb and spice component, complementing the richness of the creamy base.

The texture is soft and moist with a blend of tender chicken and fork-tender potatoes and carrots. Serving the dish involves spooning the sauce over the plated chicken and vegetables to add moisture and flavor throughout.

Leftovers keep well refrigerated for up to five days. A variation to baby carrots is to substitute peeled and chunky regular carrots, and other cream soups can replace the cream of chicken to alter flavor profiles.

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Ingredients

Servings
  • 4 chicken breast boneless skinless
  • 4 russet potato cut into 2 inch pieces
  • 2 cups carrot baby
  • 1 packet dry ranch dressing mix
  • 1 can cream of chicken soup (10 oz can)
  • 1 cup milk

Instructions

  1. In a small bowl, whisk together the cream of chicken soup, milk and ranch dressing mixing.
  2. Place the chicken, potatoes and carrots in the crock pot. Pour the sauce over the top of these ingredients in the crock pot.
  3. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  4. Serve the chicken, potatoes and carrots with the sauce poured over the top. Enjoy!
Equipments used:

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • Regular carrots peeled and cut into chunks can replace baby carrots if preferred.
  • Any canned cream soup may be used instead of cream of chicken soup for flavor variation.

Nutrition Information

Show Details
Calories 297kcal (15%) Carbohydrates 37g (12%) Protein 22g (44%) Fat 6g (9%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 2g (10%) Trans Fat 1g (50%) Cholesterol 56mg (19%) Sodium 852mg (36%) Potassium 1051mg (22%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 6066IU (121%) Vitamin C 10mg (11%) Calcium 89mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 297 kcal

% Daily Value*

Calories 297kcal 15%
Carbohydrates 37g 12%
Protein 22g 44%
Fat 6g 9%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 1g 50%
Cholesterol 56mg 19%
Sodium 852mg 36%
Potassium 1051mg 22%
Fiber 3g 12%
Sugar 5g 10%
Vitamin A 6066IU 121%
Vitamin C 10mg 11%
Calcium 89mg 9%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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Overall Rating

5

1,093 reviews
Excellent

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