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Crockpot Cheesy Ranch Chicken with Potatoes and Carrots Recipe

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4.1 from 7 reviews

  • Author: Eve
  • Total Time: 8 hours 10 minutes (using low setting)
  • Yield: 6 servings

Description

This Crockpot Cheesy Ranch Chicken is a creamy and comforting slow cooker meal featuring tender chicken breasts, russet potatoes, and baby carrots all cooked together in a delicious ranch-flavored sauce. Perfect for busy families, this dump-and-go recipe offers minimal prep and maximum flavor, making weeknight dinners or meal prep effortless and satisfying.

Ingredients

Protein and Vegetables

  • 4 boneless, skinless chicken breasts
  • 4 russet potatoes, cut into 2-inch pieces
  • 2 cups baby carrots

Sauce

  • 1 packet dry ranch dressing mix
  • 1 can (10 oz) cream of chicken soup
  • 1 cup milk (whole or 2%)

Instructions

  1. Prep the Sauce: In a small bowl, whisk together the cream of chicken soup, milk, and dry ranch dressing mix until smooth and well combined.
  2. Add Ingredients to the Crockpot: Lightly spray the crockpot with non-stick cooking spray. Place the chicken breasts, potatoes, and carrots in the crockpot in an even layer.
  3. Pour and Cover: Pour the ranch sauce evenly over the chicken and vegetables, ensuring everything is well coated with sauce.
  4. Slow Cook: Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is tender and fully cooked through.
  5. Serve: Serve the chicken whole or shred it right in the crockpot. Plate the potatoes and carrots alongside, and spoon plenty of the creamy ranch sauce over the top before enjoying.

Notes

  • Use boneless skinless chicken thighs instead of breasts for a juicier dish; cooking times remain the same.
  • Baby carrots are a time-saver, but you can substitute sliced regular carrots if needed.
  • For a lower-carb alternative, replace potatoes with cauliflower.
  • Add 1 cup chicken broth if you prefer a thinner sauce consistency.
  • Mix in cream of mushroom or cream of celery soup for a different flavor profile.
  • Serve over rice, pasta, or mashed potatoes if you skip the potatoes in the crockpot.
  • Store leftovers in the fridge up to 4 days or freeze for up to 2 months. Thaw overnight before reheating.
  • Reheat gently in the microwave or on stovetop to keep the sauce creamy; if sauce separates, whisk it to blend again.
  • Prep Time: 10 minutes
  • Cook Time: 6 to 8 hours on low or 3 to 4 hours on high
  • Category: Dinner
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://everecipes.com/crockpot-cheesy-ranch-chicken-with-potatoes-and-carrots-recipe/