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Crockpot Ranch Chicken and Potatoes

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If you’re looking for an easy, comforting meal that’s packed with flavor, this Crockpot Ranch Chicken and Potatoes recipe is the perfect solution. It’s a one-pot wonder that requires minimal prep, and with the combination of tender chicken, creamy ranch seasoning, and hearty potatoes, it’s sure to be a hit with the whole family. Simply set it in the slow cooker and let it work its magic while you go about your day!

Crockpot Ranch Chicken and Potatoes

Crockpot Ranch Chicken and Potatoes

The secret to this dish’s deliciousness lies in the dry ranch seasoning mix, which adds a zesty, herby flavor to the chicken and potatoes. Paired with creamy chicken soup, paprika, and black pepper, it creates a rich, savory sauce that soaks into the potatoes and carrots, making every bite a flavorful experience. And don’t forget the pats of butter—because everything’s better with butter, right?

Perfect for busy weeknights or cozy weekends, this Crockpot Ranch Chicken and Potatoes is a must-try. Not only does it take minimal effort, but it also makes enough to feed a crowd, so it’s ideal for families or meal prepping. Whether served over rice, noodles, or even biscuits, this dish is sure to become a household favorite.

Crockpot Ranch Chicken and Potatoes

What You Will Love About This Recipe

Someone will love this Crockpot Ranch Chicken and Potatoes recipe because it’s the ultimate combination of simplicity and flavor. With minimal prep and a few basic ingredients, this dish delivers a comforting, home-cooked meal that feels like you spent hours in the kitchen. The creamy ranch seasoning adds a tangy, herby kick to the tender chicken and potatoes, while the slow cooker does all the work for you. Plus, it’s a one-pot meal that makes cleanup a breeze, making it perfect for busy families or anyone looking for an easy weeknight dinner.

Crockpot Ranch Chicken and Potatoes!

How to Make Crockpot Ranch Chicken and Potatoes

Ingredients

  • 3 pounds baby red potatoes, scrubbed and cut in half
  • 2 cups baby carrots, optional
  • 4 to 5 boneless, skinless chicken breast
  • 2 (10.5 ounce) cans cream on chicken soup
  • 1 (1 ounce) package dry ranch seasoning mix
  • 1 tablespoon dried minced onions
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • Salt, to taste
  • 4 tablespoons butter, cut into pats

Instructions

  • Prepare a slow cooker with nonstick cooking spray.
  • In the bottom of the slow cooker, place the potatoes and carrots. Over the carrots, place the chicken breast.
  • In a medium bowl, stir together the soup, ranch seasoning, minced onions, black pepper, paprika, and salt. Pour the mixture over the chicken.
  • Top the mixture with the pats of butter.
  • Cover the slow cooker and cook on low for 6 to 7 hours or until the chicken can be shredded and the potatoes are tender.
  • With two forks, shred the chicken.
  • Stir the ingredients together.
Crockpot Ranch Chicken and Potatoes
  • Serve over rice, noodles, or biscuits.
Crockpot Ranch Chicken and Potatoes

Tips & Tricks

  • Cut potatoes evenly – To ensure that your potatoes cook evenly, try to cut them into uniform halves. This prevents some from being too mushy while others remain undercooked.
  • Add veggies – If you’re looking to boost the nutritional value, toss in some extra vegetables like broccoli, green beans, or mushrooms. They can cook right alongside the potatoes and chicken.
  • Shredding hack – For quick and easy chicken shredding, use a hand mixer or stand mixer on low speed. It shreds the chicken perfectly in seconds!
  • Don’t skip the butter – Those pats of butter on top add richness and help the potatoes stay moist and flavorful as they cook.
  • Try different proteins – While this recipe calls for chicken breast, you can easily swap it for chicken thighs or even pork tenderloin for a different take on this creamy ranch dish.
  • Thicken the sauce – If you prefer a thicker sauce, remove the lid of the slow cooker during the last 30 minutes of cooking to allow the sauce to reduce.
Crockpot Ranch Chicken and Potatoes

FAQs

Yes, you can use Yukon Gold or russet potatoes if you don’t have baby red potatoes on hand. Just make sure to cut them into bite-sized pieces for even cooking.

Yes, you can cook this on high for about 3-4 hours, but the low-and-slow method for 6-7 hours will give you the most tender chicken and potatoes.

This dish is great served over rice, noodles, or with fluffy biscuits. For a well-rounded meal, add a simple side salad or steamed veggies.

slow cooker chicken and potatoes
crockpot ranch chicken and potatoes long pin
Crockpot Ranch Chicken and Potatoes

Slow Cooker Garlic Parmesan Chicken

Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes

Crockpot Ranch Chicken and Potatoes! This tasty, dump and go dish is perfect for busy families seeking a comforting, one-pot meal that's guaranteed to delight even the pickiest eaters. Made with succulent chicken, potatoes, and carrots seasoned to ranch perfection, this dish is sure to hit the spot.

Ingredients

  • 3 pounds baby red potatoes, scrubbed and cut in half
  • 2 cups baby carrots, optional
  • 4 to 5 boneless, skinless chicken breast
  • 2 (10.5 ounce) cans cream on chicken soup
  • 1 (1 ounce) package dry ranch seasoning mix
  • 1 tablespoon dried minced onions
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • Salt, to taste
  • 4 tablespoons butter, cut into pats

Instructions

  1. Prepare a slow cooker with nonstick cooking spray.
  2. In the bottom of the slow cooker, place the potatoes and carrots. Over the carrots, place the chicken breast.
  3. In a medium bowl, stir together the soup, ranch seasoning, minced onions, black pepper, paprika, and salt. Pour the mixture over the chicken.
  4. Top the mixture with the pats of butter.
  5. Cover the slow cooker and cook on low for 6 to 7 hours or until the chicken can be shredded and the potatoes are tender.
  6. With two forks, shred the chicken.
  7. Stir the ingredients together.
  8. Serve over rice, noodles, or biscuits.

Notes

For a freezer meal, place all of the ingredients into a gallon-sized freezer bag and freeze for up to 6 months. Thaw in the refrigerator prior to cooking according to the directions.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 381Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 85mgSodium: 641mgCarbohydrates: 41gFiber: 5gSugar: 5gProtein: 30g

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