Slow Cooker Chicken Ranch
A creamy, flavorful dish with tender chicken, hearty potatoes, and sweet carrots—all infused with a tangy ranch sauce. Perfect for a comforting, fuss-free dinner!
Ingredients
- 4 boneless, skinless chicken breasts
- 4 large potatoes, cut into 2-inch pieces
- 2 cups baby carrots
- 1 packet dry ranch dressing mix
- 1 (10 oz) can cream of chicken soup
- 1 can milk (use the soup can to measure)
Instructions
1. Make the Sauce
- In a small mixing bowl, combine the cream of chicken soup, milk, and dry ranch dressing mix.
- Whisk until well combined and smooth.
2. Assemble in the Slow Cooker
- Place the chicken breasts in the bottom of the slow cooker.
- Add the potatoes and carrots on top and around the chicken.
- Pour the prepared ranch sauce evenly over the ingredients.
3. Cook the Meal
- Cover the slow cooker with the lid.
- Cook on low heat for 6–8 hours or high heat for 3–4 hours, until the chicken is tender and the vegetables are cooked through.
4. Serve or Shred
- For whole chicken breasts: Serve the chicken alongside the potatoes and carrots.
- For shredded chicken: Remove the chicken, shred it with two forks, and return it to the slow cooker. Stir to coat with the sauce.
Tips for Success
- Fixing Sauce Separation: If the sauce separates after cooking, remove the chicken and vegetables. Whisk the sauce in the slow cooker until smooth, then return the ingredients.
- Extra Flavor: Add a pinch of garlic powder or paprika to the ranch mix for added depth.
- Customize: Swap out potatoes for sweet potatoes or add other vegetables like green beans or mushrooms.
Serving Suggestions
- Serve warm with crusty bread to soak up the creamy sauce.
- Pair with a fresh side salad for a complete meal.
Why You’ll Love This Recipe
- Effortless: Minimal prep and the slow cooker does all the work.
- Versatile: Works well with chicken thighs or a mix of root vegetables.
- Family-Friendly: A crowd-pleasing dish perfect for busy weeknights or cozy weekends.
