Crockpot Ranch Chicken and Potatoes
This Crockpot Ranch Chicken and Potatoes recipe is an easy, comforting dinner! Tender chicken, hearty potatoes, and sweet baby carrots are smothered in a creamy ranch sauce, cooked low and slow to perfection. Perfect for busy days
- Prep Time: 10 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Total Time: 6-8 hours
- Yield: 4 servings 1x
- Category: Main Course
- Method: Crockpot (Slow Cooker)
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 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
- Mix the Sauce: In a small mixing bowl, whisk together the cream of chicken soup, milk, and ranch dressing mix until smooth.
- Prepare the Crockpot: Place the chicken breasts, potatoes, and baby carrots in the slow cooker.
- Add the Sauce: Pour the prepared ranch sauce over the chicken, potatoes, and carrots.
- Cook: Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the chicken is cooked through and vegetables are tender.
- Shred Chicken (Optional): If you prefer smaller pieces of chicken, shred it and return it to the crockpot, mixing with the sauce.
Notes
- If the sauce separates after cooking, remove the chicken and vegetables, whisk the sauce to combine, and return everything back to the crockpot.
- This dish can also be served over rice for a complete meal.
Nutrition
- Serving Size: 1 serving (approx. 1 chicken breast + vegetables)
- Calories: 370 kcal
- Sugar: 6g
- Sodium: 820mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 70mg