Slow Cooker Ranch Chicken and Potatoes
Slow Cooker Ranch Chicken and Potatoes is a simple yet comforting recipe that you will love. It’s a delicious dump dinner that takes minimal effort to prepare.
Servings: 4 Servings
Calories: 534kcal
Ingredients
- 4 chicken breasts boneless, skinless
- 1 10.5-ounce can cream of chicken soup
- 1 ounce packet ranch seasoning mix
- 1 ½ pounds baby Yukon Gold potatoes cut in half or quarters
- 1 pounds baby carrots
- ½ cup milk
- 1 tablespoon fresh parsley chopped (for garnish)
Instructions
- Prepare the slow cooker by coating it with a light coating of cooking spray.
- Place the baby Yukon Gold potatoes and baby carrots in the slow cooker then arrange the chicken breasts on top.
- In a medium bowl, whisk together the cream of chicken soup,milk and ranch seasoning until smooth.
- Pour the soup mixture evenly over the chicken and vegetables in the slow cooker.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and the potatoes are fork-tender.
- Garnish with fresh parsley before serving. Serve warm.
Video
Notes
- Place your leftover ranch chicken and potatoes into an airtight container and store it in the refrigerator for up to 4 days.
- Ensure your chicken breasts are fully thawed before you put them into the slow cooker. This will guarantee that they cook evenly.
- Try this recipe with bone-in chicken for an even more flavorful result. Add about 30 minutes to the cooking time to account for the bones, so you have fully cooked chicken.
Nutrition
Calories: 534kcal | Carbohydrates: 50g | Protein: 55g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 154mg | Sodium: 1427mg | Potassium: 1909mg | Fiber: 7g | Sugar: 9g | Vitamin A: 15978IU | Vitamin C: 41mg | Calcium: 117mg | Iron: 4mg