Slow Cooker Ranch Chicken and Potatoes Recipe

What Goes In

• 6 medium Russet potatoes, chopped into 2-inch chunks
• 3 cups baby carrots
• 4 boneless skinless chicken breasts
• Sea salt and black pepper
• 1 large can (23 oz) condensed cream of mushroom soup
• 1 packet (1 oz) dry ranch dressing mix
• 1/2 cup milk
• Fresh chopped parsley for garnish (optional)

Layer the Pot

Spray a 7-quart slow cooker with cooking spray.

Put potatoes and carrots on bottom. Lay chicken on top – keeps it from sitting in liquid and getting mushy. Season with salt and pepper.

Mix the Sauce

Whisk soup, ranch packet, and milk in a bowl. Ranch powder clumps at first – keep whisking until smooth.

Pour over everything. Looks like not enough sauce but vegetables release liquid as they cook.

Cook

Cover and cook on HIGH ~5-6 hours or LOW ~8-9 hours until chicken hits 165F internal.

Keep lid on. Lifting it lets steam out and adds ~20 minutes each time.

Check Doneness

Chicken should shred with just a fork. I leave breasts whole but some people shred everything.

Potatoes will be fork-tender with some edges breaking down – thickens the sauce naturally. Carrots keep their shape with slight bite.

Sauce too thin? Mash a few potato pieces against the crock and stir in. Works like cornstarch but better.

Serve

Top with parsley if using. Serve from the pot.

Russets work best – they break down just enough to thicken things. Cream of chicken soup works too if you’re out of mushroom. This reheats great for lunch all week.

Slow Cooker Ranch Chicken and Potatoes

The dinner that makes people think you cooked all day when you literally dumped three things in a pot. Ranch powder and cream of mushroom soup – not fancy but it works.

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Prep Time: 15 minutes mins

Cook Time: 5 hours hrs

Total Time: 5 hours hrs 15 minutes mins

Ingredients

• ▢ 6 medium Russet potatoes chopped into 2-inch chunks
• ▢ 3 cups baby carrots
• ▢ 4 boneless skinless chicken breasts
• ▢ Sea salt and black pepper
• ▢ 1 large can 23 oz condensed cream of mushroom soup
• ▢ 1 packet 1 oz dry ranch dressing mix
• ▢ 1/2 cup milk
• ▢ Fresh chopped parsley for garnish optional

Instructions

• Spray 7-qt slow cooker with cooking spray.
• Layer potatoes and carrots on bottom, place chicken breasts on top.
• Season chicken and vegetables with salt and pepper.
• Whisk cream of mushroom soup, ranch dressing mix, and milk until smooth.
• Pour sauce mixture over chicken and vegetables.
• Cover and cook on HIGH 5-6 hours or until chicken reaches 165°F.
• Chicken should shred easily with fork when done.
• Mash a few potato pieces into sauce if needed to thicken.
• Garnish with parsley and serve directly from slow cooker.