Description
Easy, all-in-one dinner with 5 minutes of prep! Crockpot Ranch Chicken features tender chicken and vegetables slow cooked in a creamy ranch gravy—perfect for busy weeknights.
Ingredients
- 24 ounces tiny red potatoes, or Yukon Gold
- 16 ounces baby carrots
- 2 pounds boneless skinless chicken breasts, or thighs
- 21.5 ounces cream of chicken soup (2 cans, 10.5 oz each)
- ½ cup chicken stock
- 4 ounces chopped chiles (optional)
- 1 ounce Ranch seasoning mix
- Salt and pepper to taste
Instructions
1. Season the chicken with salt, pepper, and a tablespoon of the Ranch dressing mix.
2. Add the washed baby potatoes and carrots to the slow cooker. No need to peel.
3. Top with the seasoned chicken.
4. Blend the cream of chicken soup, chicken stock, chiles, and remaining Ranch dressing mix until smooth.
5. Pour over the chicken and vegetables.
6. Cook on low for 8 hours or on high for 4 hours.
7. Shred the chicken or break it into chunks with a fork before serving.
8. For Instant Pot: Follow instructions 1-5 above.
9. Place the lid on top of the Instant Pot and set the valve on top to seal.
10. Press the “MANUAL” button and set the timer for 16 minutes.
11. Do a “quick release” of the pressure once done.
12. Remove the chicken and vegetables to a serving dish.
13. For Oven: Preheat the oven to 350°F.
14. Grease a 13×9-inch pan.
15. Follow the instructions for seasoning the chicken.
16. Put chicken in a layer in the pan.
17. Mix the sauce and pour over the chicken.
18. Bake for 35-40 minutes or until chicken registers 160°F.
19. Cook vegetables separately while chicken is baking.
20. Let stand 5 minutes to allow temperature to reach 165°F.
Notes
Let come to room temperature and store in an airtight container in the refrigerator or cover with plastic wrap for 3-4 days.
You can freeze this dish IF you’ve used commercially prepared cream of chicken soup and remove the potatoes first. Store in a freezer bag or container for up to 3 months.
You can substitute cream of mushroom, celery, or broccoli soup.
Leave the potatoes out and serve over rice or pasta.
Add milk to leftovers to turn it into a creamy soup.
Nutrition
- Serving Size: 1 serving
- Calories: 302
- Sugar: 4g
- Sodium: 1050mg
- Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 79mg