This creamy ranch chicken recipe has quickly become a favorite meal in our home and is part of the regular rotation. It is a complete dinner in a slow cooker; it isn’t necessary to cook extra side dishes, which I love. The recipe is easy as ever and the finished product is really flavorful and delicious. I have to stop myself from going back for thirds (you know I get seconds!)!
Slow cooker creamy ranch chicken recipe ingredients:
4 thawed, boneless, skinless chicken breasts (about 1 1/4 to 1 1/2 pounds)
4 medium-sized Russet potatoes cut into 1.5-inch pieces
2 cups of baby carrots
2 10-ounce cans cream of chicken soup
1 packet of dry Ranch dressing (1 ounce)
1/2 cup of milk
Slow cooker creamy ranch chicken recipe directions:
Spray the inside of a large slow cooker with cooking spray. Spread the cut potatoes and carrots in the slow cooker. Put the chicken breasts on top of the vegetables.
Mix the cream of chicken soup, dry ranch dressing, and milk with a whisk in a bowl. Pour the mixture over the chicken and vegetables. Cook on high for 5 hours or on low for 8 to 9 hours. The vegetables need time to cook so they are soft and not crunchy, and make sure the potatoes are cut in pieces so they don’t take too long to cook.
*There is no need to stir during the cooking time – the potatoes won’t burn.
*If this is too potato-heavy for you, use one less and add some more carrots.
Who doesn’t love a slow cooker and an awesome, foolproof recipe? With a new baby arriving soon and the colder months around the corner, my slow cooker is seeing a lot of action, and that won’t slow down anytime soon. Slow cookers are a life saver! Enjoy this all-in-one meal – or serve with biscuits or rolls. Hope you LOVE this creamy chicken ranch recipe as much as I do!
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