Slow Cooker Ranch Chicken and Potatoes
User Reviews
5
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Prep Time
10 mins
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Cook Time
6 hrs
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Total Time
6 hrs 10 mins
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Servings
4 Servings
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Calories
534 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker Ranch Chicken and Potatoes
Description
Slow Cooker Ranch Chicken and Potatoes features chicken breasts layered over baby Yukon Gold potatoes and baby carrots inside a slow cooker. A creamy sauce made from cream of chicken soup, ranch seasoning mix, and milk is poured over the ingredients before slow cooking. This method allows the chicken to stay moist and tender while the potatoes and carrots cook thoroughly, absorbing the ranch-flavored sauce. The final touch of fresh parsley adds freshness and color to the dish.
The flavor is creamy with the earthy ranch seasoning complementing the mild chicken and naturally sweet carrots. The Yukon Gold potatoes hold their shape when cooked evenly, adding a soft texture that balances the dish. Cooking in a slow cooker is convenient and allows the flavors to meld over several hours.
Serve this hearty meal warm, directly from the slow cooker, making it suitable for convenient family dinners. It provides a filling plate with protein, potatoes, and vegetables combined in one pot. The ranch seasoning brings a familiar tangy and herby flavor that pairs well with the creamy base.
Notes suggest fully thawing chicken breasts before cooking to ensure even doneness. You can also use bone-in chicken for deeper flavor, extending the cooking time by about 30 minutes. Leftovers should be stored in airtight containers and can be refrigerated for up to 4 days.
Ingredients
- 4 chicken breast boneless, skinless
- 1 .5-ounce can cream of chicken soup
- 1 ounce packet ranch seasoning mix
- 1 ½ pounds Yukon Gold potatoes cut in half or quarters, baby
- 1 pounds carrot baby
- ½ cup milk
- 1 tablespoon parsley chopped (for garnish, fresh
Instructions
- Prepare the slow cooker by coating it with a light coating of cooking spray.
- Place the baby Yukon Gold potatoes and baby carrots in the slow cooker then arrange the chicken breasts on top.
- In a medium bowl, whisk together the cream of chicken soup,milk and ranch seasoning until smooth.
- Pour the soup mixture evenly over the chicken and vegetables in the slow cooker.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and the potatoes are fork-tender.
- Garnish with fresh parsley before serving. Serve warm.
Notes
- Ensure chicken breasts are fully thawed before placing them in the slow cooker to achieve even cooking.
- Using bone-in chicken adds flavor but requires increasing the cooking time by about 30 minutes to ensure thorough cooking.
- Store leftover ranch chicken and potatoes in an airtight container in the refrigerator for up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 534 kcal
% Daily Value*
| Calories | 534kcal | 27% |
| Carbohydrates | 50g | 17% |
| Protein | 55g | 110% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 154mg | 51% |
| Sodium | 1427mg | 59% |
| Potassium | 1909mg | 41% |
| Fiber | 7g | 28% |
| Sugar | 9g | 18% |
| Vitamin A | 15978IU | 320% |
| Vitamin C | 41mg | 46% |
| Calcium | 117mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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