Description
Crock Pot Creamy Ranch Chicken is an easy, comforting dinner that combines tender chicken, vibrant vegetables, and a creamy ranch sauce.
Ingredients
Scale
- 2 medium Russet Potatoes (cut into 2-inch pieces)
- 1 cup Baby Carrots (can be substituted with other root vegetables)
- 2 pounds Boneless Skinless Chicken Breasts (thighs can be substituted)
- 10.5 ounces Condensed Cream of Chicken Soup (homemade version can be used)
- 1 packet Dry Ranch Dressing Mix (3 tablespoons of homemade mix equals a packet)
- 1/2 cup Milk (sour cream can be used instead)
- to taste Salt (use kosher salt for better distribution)
- to taste Pepper
- 1/4 cup Fresh Chopped Parsley (optional, for garnish)
Instructions
- Prepare the Crock Pot: Spray the inside of a 7-quart crock pot with non-stick spray.
- Layer the Vegetables: Place the cut medium russet potatoes and baby carrots at the bottom of the crock pot.
- Arrange the Chicken: Lay the boneless skinless chicken breasts over the vegetables and sprinkle with salt and pepper.
- Mix the Sauce: In a bowl, whisk together the condensed cream of chicken soup, dry ranch dressing mix, and milk until smooth.
- Pour and Cook: Pour the sauce mixture evenly over the chicken in the crock pot. Cover and cook on high for 5-6 hours or low for 8-9 hours.
- Serve with Freshness: Once it’s cooked, garnish with freshly chopped parsley if desired before serving.
Notes
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 120mg