Crockpot Ranch Chicken with Potatoes and Carrots Recipe
Introduction
This Crockpot Ranch Chicken recipe is an effortless way to enjoy a comforting and flavorful meal. Tender chicken, creamy sauce, and hearty vegetables cook together to create a satisfying dish perfect for busy days.
Ingredients
- 24 ounces tiny red potatoes (or Yukon Gold)
- 16 ounces baby carrots
- 2 pounds boneless skinless chicken breasts (or thighs)
- 21.5 ounces cream of chicken soup (2 cans)
- 1/2 cup chicken stock
- 4 ounces chopped chiles (optional)
- 1 ounce Ranch seasoning mix
Instructions
- Step 1: Season the chicken with salt, pepper, and a tablespoon of Ranch seasoning mix.
- Step 2: Place the washed baby potatoes and carrots in the slow cooker.
- Step 3: Add the seasoned chicken on top of the vegetables.
- Step 4: Blend the cream of chicken soup, chicken stock, chopped chiles, and the remaining Ranch seasoning mix until smooth. Pour this mixture evenly over everything in the slow cooker.
- Step 5: Cook on low for 8 hours or on high for 4 hours.
- Step 6: Before serving, shred or chunk the chicken to your preferred size.
Tips & Variations
- Use thighs instead of breasts for juicier chicken.
- Add chopped onions or garlic for extra flavor.
- Swap baby carrots for sliced regular carrots if preferred.
- Control the heat by adjusting the amount of chopped chiles or omitting them altogether.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. Avoid overcooking when reheating to keep the chicken tender.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken for this recipe?
It’s best to use thawed chicken to ensure even cooking in the slow cooker. If using frozen chicken, increase the cooking time and check that it reaches a safe internal temperature before serving.
Is there a dairy-free alternative for the cream of chicken soup?
You can use a dairy-free cream soup substitute or make a simple dairy-free white sauce using broth and a thickener, but it may slightly change the dish’s texture and flavor.
PrintCrockpot Ranch Chicken with Potatoes and Carrots Recipe
This Crockpot Ranch Chicken recipe is a comforting and easy one-pot meal featuring tender chicken, baby potatoes, carrots, and a creamy ranch-infused sauce. Slow-cooked to perfection, this dish delivers rich flavors and hearty textures with minimal effort, making it perfect for a busy weeknight or a cozy family dinner.
- Prep Time: 15 minutes
- Cook Time: 4 hours (high) or 8 hours (low)
- Total Time: 8 hours 15 minutes (low) or 4 hours 15 minutes (high)
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Salt
Ingredients
Vegetables
- 24 ounces tiny red potatoes (or Yukon Gold)
- 16 ounces baby carrots
Protein
- 2 pounds boneless skinless chicken breasts (or thighs)
Sauce and Seasonings
- 21.5 ounces cream of chicken soup (2 cans)
- 1/2 cup chicken stock
- 4 ounces chopped chiles (optional)
- 1 ounce Ranch seasoning mix (divided use)
- Salt, to taste
- Black pepper, to taste
Instructions
- Season the chicken: Sprinkle the chicken breasts or thighs with salt, pepper, and one tablespoon of the Ranch seasoning mix, making sure each piece is evenly coated.
- Prepare the vegetables: Wash the baby potatoes thoroughly and rinse the baby carrots. Place both potatoes and carrots in the bottom of the slow cooker to form an even layer.
- Layer the chicken: Lay the seasoned chicken on top of the vegetables, ensuring it is evenly distributed for consistent cooking.
- Make the sauce: In a blender, combine the cream of chicken soup, chicken stock, chopped chiles (if using), and the remaining Ranch seasoning mix. Blend until smooth and well combined.
- Pour the sauce: Carefully pour the blended sauce over the chicken and vegetables in the slow cooker, covering everything evenly.
- Cook the dish: Cover and cook on low for 8 hours or high for 4 hours, allowing the flavors to meld and the chicken to become tender.
- Finish and serve: Before serving, shred or chunk the chicken directly in the slow cooker using two forks to your preferred consistency. Mix gently with the vegetables and sauce, then serve warm.
Notes
- You can substitute baby potatoes with Yukon Gold potatoes, cut into bite-sized pieces if larger.
- The chopped chiles add a subtle spice; omit for a milder flavor.
- For thicker sauce, remove the lid during the last 30 minutes of cooking to reduce liquid slightly.
- Use chicken thighs instead of breasts for juicier meat.
- Leftovers store well in the refrigerator for up to 3 days.
Keywords: crockpot chicken, ranch chicken, slow cooker recipe, easy chicken dinner, creamy chicken, ranch seasoning, comfort food
