Crockpot Ranch Chicken and Potatoes
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
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.
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.
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.
- Serve over rice, noodles, or biscuits.
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.
FAQs
Slow Cooker Garlic Parmesan Chicken
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
- 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.
- 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:
8Serving Size:
1Amount Per Serving: Calories: 381Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 85mgSodium: 641mgCarbohydrates: 41gFiber: 5gSugar: 5gProtein: 30g
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
One Comment