Description
This easy and comforting Crockpot Ranch Chicken and Potatoes dish is the perfect weeknight meal! Tender chicken, hearty potatoes, and baby carrots are all cooked together in a rich and creamy ranch sauce. It’s simple to make and full of flavor.
Ingredients
Scale
- 4 boneless skinless chicken breasts
- 4 Russet potatoes, cut into 2-inch pieces
- 2 cups baby carrots
- 1 packet dry ranch dressing mix
- 1 can (10 oz) cream of chicken soup
- 1 cup milk
Instructions
- Prepare the Sauce: In a small mixing bowl, whisk together the cream of chicken soup, milk, and ranch dressing mix.
- Load the Crockpot: Place the chicken breasts, potatoes, and baby carrots into the slow cooker. Pour the ranch sauce over the top, ensuring everything is evenly coated.
- Cook: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
- Shred the Chicken (Optional): If you prefer smaller pieces of chicken, simply shred the chicken breasts and stir it back into the sauce once it’s done cooking.
Notes
If the sauce separates during cooking, remove the chicken and vegetables, whisk the sauce together, and return everything to the pot for a smooth consistency.
Nutrition
- Serving Size: 1 serving
- Calories: 350kcal
- Sugar: 5g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg