Crock Pot Creamy Ranch Chicken
Creamy Ranch Chicken is a crockpot favorite of ours. Savory and creamy ranch chicken and veggies are cooked together for one delicious meal!
I love my crock pot. I use it ALL the time and definitely year round. Slow cookers are little life savers, especially on busy days! It’s such a good feeling to get dinner prepped and out of the way first thing in the morning. The extra bonus is smelling it cook all day!
This Creamy Ranch Chicken is a big favorite of ours. It’s dinner all in one! You have your meat, potatoes and veggie all cooked and ready to eat once the time is up. I love that!
Not only is this recipe super convenient it is delicious. The ranch flavor is just perfect. Not too overpowering at all. My kids devour this and so does my hubby. It’s on the dinner rotation often at my house. 🙂
Give my Homemade Ranch Dressing Mix a try in this recipe. I bet you have all the ingredients in your pantry right now. 🙂
MORE SLOW COOKER RECIPES YOU MAY ALSO LIKE:
Creamy Ranch Pork Chops
Beef Stroganoff
Creamy Italian Chicken
Beef and Broccoli
Crock Pot Creamy Ranch Chicken
Ingredients
- 6 medium Russet potatoes cut into 2-inch pieces
- 2 cups baby carrots
- 4 boneless skinless chicken breasts
- salt and pepper to taste
- 1 large can (23 ounces) condensed cream of chicken soup
- 1 packet (1 ounce) dry ranch dressing mix
- 1/2 cup milk
- fresh chopped parsley optional
Instructions
- Spray a large crock pot (I use a 7 quart) with non-stick spray. Place cut potatoes and baby carrots in the bottom of crock pot. Lay chicken breasts over the top. Season with salt and pepper.
- In a medium bowl, whisk together cream of chicken soup, dry ranch dressing mix and milk. Pour this mixture evenly over the chicken.
- Cover with lid and cook on high heat 5 to 6 hours OR on low heat 8 to 9 hours. (*It is important to not remove the lid during the entire cook time.) Top each serving with fresh chopped parsley, if desired. Enjoy!
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Easy, tasty, ingredient friendly, fast, comfort food! YUM !
I made this for dinner a couple weeks ago and my husband loved it. I’m making it tomorrow for dinner. Thanks for sharing!!
I made this and my whole family and my son are so difficult with eating things but they all loved this!
Has anyone tried this with 1/2 recipe for two people?
Just made this tonight and it came out so yummy! Thank you for such an easy delicious meal!
This was very good. The chicken was tender and gravy was awesome!
Thanks for this simple recipe looking forward to tasting it 5 hours from now
I used to make it all the time with regular potatoes, but now i have had to switch to make it with sweet potatoes. Still amazing either way!
This recipe is very yummy. I did, however, make a few tweaks that others might enjoy. I sauteed onion and garlic prior to adding the veggies and chicken. I also add a bit of Better than Chicken bullion.
My family is super picky. This is my third time making it and they still enjoy it!
I made a few adjustments to accommodate my larger family. Everyone went back for seconds and requested it be placed on our regular menu list. I would say it was a hit!
Excellent dish! This is a keeper!
I love this recipe! I have made this probably 3 times per month since finding it. It is perfect the way it is, but my husband occasionally will add ranch dressing over top, and my daughter and I will add creole seasoning to give it some spice. I was wondering if there was a way to make it a freezer meal to keep the potatoes from turning brown. My friend just had twins and they will be coming home from the Nicu soon. This is always a crowd pleaser, so I know they would love it!
Hi Nicole! I am so happy to hear this. I love the sound of the additions you add. Yum! I recently made this as a freezer meal and it turned out great. The most important step is to partially cook (blanch) the potatoes first before freezing them with everything else. (If you freeze raw potatoes it affects the texture of them while they cook.) To Blanch the potatoes: Fill a pot with water and season it with salt. Place the pot over high heat and bring to a boil. Once it’s boiling, drop the potatoes into the water. Blanching time depends on how large your potatoes or potato pieces are — it can take anywhere from 3 to 5 minutes for small (1-inch) cubes. Remove the potatoes from the boiling water and immediately plunge them into an ice bath to stop the cooking process. Now, drain any water and dry the potatoes as best as you can.
Next, place all of the ingredients in one or two gallon freezer ziplock bags and mix well. Lay flat in the freezer. When ready to cook place in fridge to thaw overnight. Place the contents of the bag in a large (5 to 7 quart slow cooker.) Cover with the lid and cook on low heat for 8 hours. Enjoy!
Easy!!
Could I use small gold potatoes vs cutting up large russets? Trying to use what I have on hand. Thank you!
Yes absolutely!
Thank you for sending me the recipe for creamy ranch chicken! I don’t know if this email I got is in response to my request for a replacement for the one I lost or just a happy coincidence, but i am very grateful to have this wonderful recipe back again!
Appreciatively,
Karin
Thank you for your prompt response! I also received a collection of crockpot recipes this morning from you, and I wrote a note of thanks in response to that email I am planning to make this delicious recipe one night when our son comes over for a visit,
Thank you again!
Karin