Crockpot Ranch Chicken
A comforting dish featuring tender chicken, vibrant vegetables, and creamy ranch flavors, all cooked effortlessly in a slow cooker.
Equipment
- Crockpot
- Skillet
- Mixing Bowl
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 (2-10.5 oz cans)
- 0.5 cup Chicken Stock
- 4 ounces Chopped Chiles Optional
- 1 ounce Ranch Seasoning Mix
Instructions
- Season the chicken with salt, pepper, and about a tablespoon of the Ranch dressing mix.
- Wash the tiny red potatoes and baby carrots, then layer them in the bottom of the slow cooker.
- Top the vegetables with the seasoned chicken.
- In a mixing bowl, combine the cream of chicken soup, chicken stock, chopped chiles, and remaining Ranch dressing mix.
- Pour the sauce over the chicken and vegetables.
- Cover and cook on LOW for 8 hours or HIGH for 4 hours.
- After cooking, shred the chicken in the crockpot and mix it with the veggies and sauce.
- Serve and enjoy!
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.