Description
Easy slow cooker Ranch Chicken and Potatoes! Creamy, flavorful, and customizable for a comforting family meal.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 2 lbs Yukon Gold potatoes, peeled and cubed
- 1 (1 ounce) package dry ranch dressing mix
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1/2 cup milk
- 1/4 cup butter, melted
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Shredded cheddar cheese
- Chopped green onions
- Crumbled bacon
- Sour cream
Instructions
- Peel and cube the Yukon Gold potatoes into 1-inch pieces. Place them in the bottom of your slow cooker.
- Place the chicken breasts on top of the potatoes in the slow cooker.
- In a separate bowl, whisk together the dry ranch dressing mix, condensed cream of chicken soup, milk, melted butter, garlic powder, and onion powder until well combined.
- Season the chicken and potatoes with salt and pepper to taste.
- Pour the cream of chicken mixture evenly over the chicken and potatoes in the slow cooker, ensuring the chicken is well coated.
- Cover the slow cooker with the lid.
- Cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is cooked through and easily shreds with a fork and the potatoes are tender.
- Once the chicken is cooked, use two forks to shred it directly in the slow cooker.
- Stir the shredded chicken and potatoes together in the creamy sauce.
- Taste and adjust seasonings as needed.
- Serve hot, straight from the slow cooker, and top with your favorite toppings like shredded cheddar cheese, chopped green onions, crumbled bacon, or sour cream.
Notes
- Yukon Gold potatoes are recommended for their creamy texture, but Russet potatoes can be substituted.
- Adjust cooking time based on your slow cooker and the size of the chicken breasts.
- Be careful not to over-salt, as the ranch dressing mix already contains salt.
- For a spicier dish, add a pinch of red pepper flakes or a dash of hot sauce to the cream of chicken mixture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
- See “Tips and Variations” section for more ideas.
- Prep Time: 15 minutes
- Cook Time: 360 minutes