Description

Your New Favorite Dinner: Creamy Crock Pot Ranch Chicken

Prep Time: 10 minutes
Cook Time: 3–8 hours (depending on slow cooker setting)
Servings: 6

Some days you need dinner to be comforting, hearty, and utterly delicious—but also effortless. Enter this creamy ranch chicken in the slow cooker: tender chicken, soft potatoes and carrots, all bathed in a dreamy, herby sauce. It’s the kind of one-pot meal that makes the house smell incredible and leaves everyone happy without you spending hours in the kitchen.

Ingredients

Scale

Main Dish:

4 boneless, skinless chicken breasts (or thighs)
4 medium potatoes, chopped (~1-inch chunks)
2 cups baby carrots
1 packet dry ranch seasoning mix (or homemade—see tips)
1 can (10.5 oz) cream of chicken soup
½ cup milk (whole, 2%, or unsweetened plant-based)
Salt and black pepper, to taste
Optional garnish: fresh parsley, chopped

Instructions

Prep Your Crock: Lightly grease the slow cooker with non-stick spray or a bit of oil.
Layer the Veggies: Place potatoes and carrots evenly at the bottom of the crock.
Add the Chicken: Nestle the chicken breasts on top of the veggies. Season lightly with salt and pepper. (Optional: pound thick pieces for even cooking.)
Make the Sauce: Whisk together the ranch seasoning, cream of chicken soup, and milk until smooth.
Pour & Cook: Pour the sauce over the chicken and vegetables, making sure the chicken is partially submerged.
Slow Cook:
- LOW: 6–8 hours for tender, juicy chicken
- HIGH: 3–4 hours for a faster option
Shred or Serve Whole: Remove chicken to shred with forks, then return it to the crock pot. Stir gently to coat with sauce.
Optional Thickening: If sauce is too thin, mix 1 tbsp cornstarch + 2 tbsp cold water to form a slurry, stir in, and cook uncovered on HIGH for 15–20 minutes.
Garnish & Serve: Sprinkle with fresh parsley and serve with crusty bread, biscuits, or a simple green side

Notes

Cheddar Bacon Ranch: Stir in 1 cup shredded cheddar and top with crumbled bacon.
Mushroom Upgrade: Swap cream of chicken soup for cream of mushroom and add 8 oz sliced mushrooms.
Healthier Swap: Use low-fat soup, low-sodium ranch, and substitute cauliflower florets for potatoes.
Homemade Ranch Mix: 2 tbsp dried parsley, 1 tbsp dried dill, 2 tsp garlic powder, 2 tsp onion powder, 2 tsp dried chives, 1 tsp black pepper, 1 tsp salt; use 3 tbsp in place of a packet.
Southwest Ranch: Add black beans, corn, diced jalapeño, and 1 tsp cumin. Serve with sour cream and cilantro.

Nutrition

Calories: 340 Cal per serving
Sodium: 800mg
Fat: 9g
Saturated Fat: 3g
Carbohydrates: 32g
Fiber: 4g
Cholesterol: 85mg