Description
This Crockpot Creamy Ranch Chicken is ultra-creamy, packed with hearty chicken, potatoes, and carrots, all infused with bold ranch flavor. Perfect for busy weeknights or a comforting weekend dinner, this recipe is a family favorite. With minimal prep, your slow cooker does all the work, leaving you with tender, flavorful chicken in a rich, creamy sauce.
Ingredients
- 4 boneless, skinless chicken breasts
- 4 Russet potatoes, cut into 2-inch pieces
- 2 cups baby carrots
- 1 packet dry ranch dressing mix
- 1 can (10 oz) cream of chicken soup
- 1 cup milk
Instructions
- In a small bowl, whisk together the cream of chicken soup, milk, and ranch dressing mix until smooth.
- Place the chicken breasts, potatoes, and carrots into the crockpot.
- Pour the creamy ranch mixture over the top of the chicken and vegetables.
- Cover and cook on low for 6–8 hours or high for 3–4 hours, until chicken is tender and cooked through.
- Serve hot with the sauce poured over the chicken, potatoes, and carrots. Enjoy!
Notes
Serving Tips
- Serve over white rice or egg noodles for a complete meal.
- Add a sprinkle of chopped parsley or shredded cheese for extra flavor.
- Pair with steamed green beans or a fresh salad to add some color and crunch.
Storage Tips
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze cooked chicken and vegetables (without sauce) for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently on the stovetop or in the microwave to prevent curdling of the sauce.