If there’s one dish that’s saved me countless times, it’s this Crock Pot Creamy Ranch Chicken and Potatoes . It’s perfect for those hectic Manhattan days when I’m juggling family duties, and I need something dependable that’ll make everyone happy at dinner time. The creamy blend of ranch seasoning and chicken soup creates a comfort meal that feels like a warm hug. Trust me, you’ll want to add this to your weekly meal rotation.
For those who have a special spot in their hearts for comfort foods, you should give my easy crock pot chicken and rice recipe a try too.
Why you’ll love this recipe
This recipe is all about simplicity and comfort. The crock pot creamy ranch chicken and potatoes practically makes itself while you go about your day. It’s a dump-and-go recipe, which means less time in the kitchen and more time with your family. It’s also versatile, so feel free to add your favorite veggies or spices to make it your own. Plus, the leftover potential is a true lifesaver! Your family will enjoy a meal that feels special without all the fuss.
Ingredients
- 4 boneless, skinless chicken breasts
- 6 medium Russet or Yukon Gold potatoes
- 2.5 cups baby carrots
- 1 large (23 oz.) can condensed cream of chicken soup
- 1 (1 oz.) packet dry ranch dressing mix
- ½ cup whole milk
- 2 Tbsp butter
- Fresh thyme, for garnish
Step-by-step instructions
- Spray a 6-7 quart crock pot with non-stick spray or use a plastic liner.
- Place cut potatoes and baby carrots in the bottom of the crock pot. Layer chicken breasts on top of the vegetables.
- In a medium bowl, whisk together cream of chicken soup, dry ranch dressing mix, and milk. Pour this mixture evenly over the chicken. Place butter on top.
- Cover crock pot and cook on HIGH heat for about 4-5 hours or on LOW heat for 7-8 hours. Ensure chicken is cooked through.
- You can shred the chicken into smaller pieces if desired.
- Top with fresh thyme for a dash of color and flavor.
Recipe tips & variations
Don’t have Russet potatoes in the pantry? Yukon Golds or even baby red potatoes will work just fine. Feel free to toss in some diced onions or sliced mushrooms for extra flavor. Prefer your meals on the spicy side? A pinch of red pepper flakes will do the trick. Remember, this crock pot creamy ranch chicken and potatoes recipe is forgiving and meant to adapt to your family’s tastes.
Storage & reheating
Leftovers of this delicious dish store beautifully. Keep any leftovers in an airtight container in the fridge for up to three days. When it’s time to reheat, the microwave works well, but if you like a firmer potato texture, gently reheat on the stove in a covered skillet over low heat. Add a splash of milk to help restore the creamy consistency.
FAQs
Can I use frozen chicken breasts?
Absolutely, but you’ll need to adjust the cooking time. Frozen chicken may require up to an hour more on your crock pot’s LOW setting.
Is there a non-dairy version for this recipe?
Sure thing! Substitute the cream of chicken soup with a non-dairy creamy soup and use almond or soy milk instead of whole milk.
What can I use instead of ranch dressing mix?
If you’re out of ranch mix or prefer to make your own, a blend of dried parsley, dill, chives, garlic powder, onion powder, salt, and pepper will do the trick.
Recipes you may like
Craving more crock pot creations? Try these delightful recipes next:
Dinner should be simple and satisfying, and with this crock pot creamy ranch chicken and potatoes , you’re set for a cozy meal any night of the week. Enjoy these moments with your family without spending the entire day in the kitchen!
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Crock Pot Creamy Ranch Chicken and Potatoes Recipe
- Total Time: 5 hours 15 minutes
- Yield: 6 servings 1x
- Diet: None
Description
A comforting and simple crock pot recipe featuring chicken, potatoes, and a creamy ranch blend.
Ingredients
- 4 boneless, skinless chicken breasts
- 6 medium Russet or Yukon Gold potatoes
- 2.5 cups baby carrots
- 1 large (23 oz.) can condensed cream of chicken soup
- 1 (1 oz.) packet dry ranch dressing mix
- 1/2 cup whole milk
- 2 Tbsp butter
- Fresh thyme, for garnish
Instructions
- Spray a 6-7 quart crock pot with non-stick spray or use a plastic liner.
- Place cut potatoes and baby carrots in the bottom of the crock pot. Layer chicken breasts on top of the vegetables.
- In a medium bowl, whisk together cream of chicken soup, dry ranch dressing mix, and milk. Pour this mixture evenly over the chicken. Place butter on top.
- Cover crock pot and cook on HIGH heat for about 4-5 hours or on LOW heat for 7-8 hours. Ensure chicken is cooked through.
- You can shred the chicken into smaller pieces if desired.
- Top with fresh thyme for a dash of color and flavor.
Notes
- For a non-dairy version, substitute the cream of chicken soup with a non-dairy creamy soup and use almond or soy milk instead of whole milk.
- You can use frozen chicken breasts but may need to adjust cooking times.
- Feel free to add vegetables like onions or mushrooms, or spices like red pepper flakes to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Dinner
- Method: Crock Pot
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg