Slow Cooker Ranch Chicken and Potatoes is a creamy, flavorful, and effortless comfort meal the whole family will enjoy. It’s the ideal no-fuss dinner for busy weeknights!
When life gets hectic, the crock pot is my lifesaver. I always add at least one slow cooker meal to my weekly plan for those busy nights.
This recipes is as simple as throwing everything in, let it cook while you’re out, and come home to a warm, delicious meal waiting for you!
My kids said it tastes like chicken noodle soup but without the noodles.
Also add my Crock Pot French Onion Chicken, Slow Cooker Chicken Mississippi, and Crock Pot Southwest Chicken and Rice to your meal rotation. They’re great for those days when you’re not in the mood to cook!
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Ranch Chicken and Potatoes Ingredients
- Chicken: Boneless, skinless chicken breasts.
- Potatoes: I used 4 russet potatoes cut into 1 inch cubes. You can also use baby red or yellow potatoes cut in half.
- Carrots: You can use baby carrots or cut regular carrots into sticks.
- Cream of chicken soup: This is what helps make it creamy.
- Chicken broth: A small amount is used to help thin out sauce. This is optional and can be omitted.
- Milk: Any kind of milk will work and is used to mix with cream of chicken soup to make it creamy.
- Seasonings: Garlic powder, dry ranch seasoning, salt and pepper.
How to Make Ranch Chicken and Potatoes in Crock Pot
Place chicken in the bottom of the slow cooker. Add cubed potatoes and baby carrots around and on top of the chicken.
In a large bowl, add cream of chicken, garlic powder, milk, chicken broth and ranch seasoning. Mix until combined.
Pour mixture over top chicken, potatoes and carrots. Cook on high for 4-5 hours or low for 6-8 hours, until chicken is at 165 degrees F and potatoes and carrots are tender.
Serve as is or with shredded cheese on top and enjoy.
Ranch Chicken Variations
- Swap chicken breast for chicken thighs.
- Use sweet potatoes, baby red or yellow potatoes instead of russet potatoes.
- Make it extra creamy with a second can of cream of chicken soup or you can omit the chicken broth.
- Omit carrots and add another vegetable such as broccoli or green beans.
- If sauce separates after cooking, remove chicken and veggies, whisk sauce together and add chicken and veggies back to crock pot.
Storing Leftovers
Place leftovers in an airtight container in the fridge for up to 3 days. Reheat to desired temperature in microwave.
Recipe
Slow Cooker Ranch Chicken and Potatoes
Ingredients
- 4-6 boneless skinless chicken breasts
- 4 russet potatoes cut into 1 inch cubes
- 2 cups baby carrots
- ¼ cup chicken broth
- ¼ cup milk
- 1 teaspoon garlic powder
- 1 dry ranch seasoning packet
- 1 (10.5 oz.) can cream of chicken soup
- Salt and pepper to taste
Instructions
- Place chicken in the bottom of the slow cooker. Add cubed potatoes and baby carrots around and on top of the chicken.
- In a large bowl, add cream of chicken, garlic powder, milk, chicken broth and ranch seasoning. Mix until combined.
- Pour mixture over top chicken, potatoes and carrots. Cook on high for 4-5 hours or low for 6-8 hours, until chicken is at 165 degrees F and potatoes and carrots are tender.
- Serve as is or with shredded cheese on top and enjoy.
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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