Here’s a cozy, crowd-pleasing recipe for Crockpot Ranch Chicken and Potatoes—creamy, flavorful, and super easy to prep. Perfect for busy weeknights or a lazy Sunday dinner.
🍗 Crockpot Ranch Chicken and Potatoes
🕒 Prep Time: 10 minutes | Cook Time: 6–7 hours (low)
Serves: 4–6
🛒 Ingredients
- 4 boneless, skinless chicken breasts (or thighs)
- 1 ½ lbs baby potatoes (halved if large)
- 1 packet ranch seasoning mix (or 3 tbsp homemade ranch blend)
- 1 (10.5 oz) can cream of chicken or cream of mushroom soup
- ½ cup sour cream (optional, for extra creaminess)
- ½ cup shredded cheddar cheese (optional, for topping)
- ¼ cup grated Parmesan (optional)
- 2 tbsp olive oil or melted butter
- Salt & pepper, to taste
- Fresh parsley or chives (for garnish)
👩🍳 Instructions
- Prep Crockpot: Lightly spray your slow cooker with nonstick spray or use a liner.
- Layer Potatoes: Place halved baby potatoes at the bottom. Drizzle with olive oil, sprinkle with salt & pepper.
- Season Chicken: Place chicken breasts on top of the potatoes. Sprinkle ranch seasoning evenly over chicken and potatoes.
- Add Soup: Spread the cream of chicken soup over the chicken. You can also whisk it with the sour cream first for extra richness, then pour it over.
- Cook:
- Low: 6–7 hours
- High: 3–4 hours
(Chicken should be tender and easily shreddable; potatoes fork-tender.)
- Optional Add-ons (Final 15 minutes):
- Sprinkle shredded cheddar and/or Parmesan on top
- Cover and let melt in the residual heat
- Garnish: Top with chopped fresh parsley or chives before serving.
📝 Tips & Variations
- Add Veggies: Throw in carrots or green beans in the last 1–2 hours.
- Low Carb: Swap potatoes for cauliflower florets.
- Make it Spicy: Add a pinch of red pepper flakes or a splash of hot sauce.
- Shredded Style: Shred the chicken and mix everything together for a casserole-style meal.