Crockpot Ranch Chicken
A comforting slow-cooked dish featuring tender chicken, hearty vegetables, and a creamy ranch-infused sauce, perfect for busy weeknights.
Ingredients
- 24 oz. tiny red potatoes (or Yukon Gold)
- 16 oz. baby carrots
- 2 lbs boneless skinless chicken breasts (or thighs)
- 21.5 oz. cream of chicken soup (2-10.5 ounce cans)
- ½ cup chicken stock
- 4 oz. chopped chiles (optional)
- 1 oz. Ranch seasoning mix
Instructions
- Season chicken with salt, pepper, and 1 tablespoon of Ranch seasoning, massaging it into the meat.
- Wash the tiny red potatoes and baby carrots. Layer them at the bottom of the slow cooker.
- Place the seasoned chicken on top of the vegetables.
- In a bowl, mix cream of chicken soup, chicken stock, optional chiles, and remaining Ranch seasoning.
- Pour the creamy mixture over the chicken and vegetables in the slow cooker.
- Cover and cook on LOW for about 8 hours or on HIGH for 4 hours.
- Once cooked, shred the chicken in the slow cooker using two forks and mix it with the veggies and sauce.
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Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days.