Crockpot Ranch Chicken and Potatoes is a hearty, comforting dish that’s perfect for busy weeknights. With tender chicken, flavorful potatoes, and sweet baby carrots, all enveloped in a creamy ranch sauce, this dish is sure to be a family favorite.
Ingredients:
- 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 cream of chicken soup (10 oz can)
- 1 cup milk
Instructions:
- Prepare the Sauce:
- In a small mixing bowl, combine the cream of chicken soup, milk, and dry ranch dressing mix. Whisk until smooth and well combined.
- Layer the Ingredients:
- Place the chicken breasts in the bottom of the crockpot.
- Add the cut potatoes and baby carrots on top of the chicken.
- Pour the prepared sauce over the chicken and vegetables, ensuring everything is evenly coated.
- Cook:
- Cover the crockpot and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is cooked through and the vegetables are tender.
- Finish and Serve:
- If the sauce seems to have separated, remove the chicken and vegetables from the crockpot. Whisk the sauce together until smooth, then return the chicken and vegetables to the crockpot.
- For smaller pieces of chicken, shred the chicken breasts before serving.
Tips:
- If the sauce separates, whisking it should help to recombine the ingredients for a smooth consistency.
- You can use other vegetables like green beans or broccoli if you prefer.
- For extra flavor, sprinkle some grated Parmesan cheese over the top before serving.
Serving Suggestions:
- Serve with a side salad or steamed vegetables for a complete meal.
- Garnish with fresh parsley or chives for a pop of color and added flavor.
FAQs:
- Can I use frozen chicken breasts?
- Yes, but you may need to adjust the cooking time to ensure the chicken is fully cooked.
- Can I make this recipe dairy-free?
- Substitute the milk with a non-dairy alternative like almond or coconut milk, and use a dairy-free cream of chicken soup.
- Can I add more vegetables?
- Absolutely! Feel free to add other vegetables like green beans, bell peppers, or zucchini.
- How do I store leftovers?
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.
Nutritional Information:
- Calories: 450 kcal per serving
- Protein: 35g
- Carbohydrates: 40g
- Fat: 15g
- Fiber: 5g
- Sugar: 6g
Prep Time:
- Preparation Time: 10 minutes
- Cooking Time: 6-8 hours (low) or 3-4 hours (high)
- Total Time: 6-8 hours and 10 minutes or 3-4 hours and 10 minutes
Enjoy this delicious and easy Crockpot Ranch Chicken and Potatoes with your family and friends!
Recipe Card
Crockpot Ranch Chicken and Potatoes Recipe
Crockpot Ranch Chicken and Potatoes is a hearty, comforting dish that’s perfect for busy weeknights. With tender chicken, flavorful potatoes, and sweet baby carrots, all enveloped in a creamy ranch sauce, this dish is sure to be a family favorite.
Ingredients
- – 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 cream of chicken soup 10 oz can
- – 1 cup milk
Instructions
Prepare the Sauce:
- – In a small mixing bowl, combine the cream of chicken soup, milk, and dry ranch dressing mix. Whisk until smooth and well combined.
Layer the Ingredients:
- – Place the chicken breasts in the bottom of the crockpot.
- – Add the cut potatoes and baby carrots on top of the chicken.
- – Pour the prepared sauce over the chicken and vegetables, ensuring everything is evenly coated.
Cook:
- – Cover the crockpot and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is cooked through and the vegetables are tender.
Finish and Serve:
- – If the sauce seems to have separated, remove the chicken and vegetables from the crockpot. Whisk the sauce together until smooth, then return the chicken and vegetables to the crockpot.
- – For smaller pieces of chicken, shred the chicken breasts before serving.