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–+ servings
Plate of slow cooker ranch chicken with potatoes and carrots garnished with herbs.

Simple Slow Cooker Ranch Chicken

This Simple Slow Cooker Ranch Chicken has only six ingredients. You just pop everything in the slow cooker and you will have a fabulous, delicious dinner in no time.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 8 hours
Course Dinner, Entree, Supper
Cuisine American
Servings 6
Calories 395 kcal

Equipment

  • 1 slow cooker or Crock Pot

Ingredients
  

  • 6 chicken breasts, boneless or skinless A pound of chicken breast equals 2-3 breasts. So, thus recipe needs between two and three pounds of meat. If chicken thighs are on sale, you can substitute them for breasts. However, since thighs are smaller, don't go by count. Make sure you get at least two pounds of them.
  • 1 pound baby potatoes, halved
  • 2 cups baby carrots Can substitute peeled, chopped full sized carrots.
  • 1 ounce dry ranch salad dressing mix One packet of dry salad dressing is usually one ounce.
  • 10.5 ounces cream of chicken soup One can is usually 10.5 ounces. Also, you can substitute other "cream of" soups if that's what you have on hand, such as cream of onion, celery or mushroom.
  • 1 cup heavy cream

Instructions
 

  • Place your veggies into the bottom of your slow cooker.
    1 pound baby potatoes, halved, 2 cups baby carrots
  • Arrange the chicken on top of the layer of vegetables.
    6 chicken breasts, boneless or skinless
  • In a bowl or large measuring cup, combine the ranch mix, cream of chicken soup and heavy cream. Whisk until blended.
    1 ounce dry ranch salad dressing mix, 10.5 ounces cream of chicken soup, 1 cup heavy cream
  • Spread creamy ranch sauce on top of the chicken. Use a rubber spatula or the back of a large spoon to spread evenly.
  • Cover and cook on low for six to eight hours. If you need it faster, you can cook on high for four to six hours.

Notes

  • This recipe calls for chicken breasts. A pound of chicken breast equals 2-3 breasts. So, thus recipe needs between two and three pounds of meat. If chicken thighs are on sale, you can substitute them for breasts. However, since thighs are smaller, don't go by count. Make sure you get at least two pounds of them. 
  • What I love about this recipe is the longer it sits in the sauce, the yummier it gets. So, double everything if you want leftovers to take or reheat for lunch. Again, the longer the chicken and vegetables are exposed to the soft, the tastier they become.
  • Speaking of leftovers, if you don't think you'll eat everything before three days, then portion out and pop in the freezer. If you use microwave safe containers, you'll be able to reheat
  • You have flexibility with this recipe. Don't like carrots? Swap them for fresh green beans. Want to use a different kind of potato? You can always cut up sweet potatoes or yams instead.
  • In addition, we recommend cream of chicken soup because chicken is the main protein in this dish. However, if you're cooking from canned goods in your pantry and all you have is cream of mushroom, celery or onion soup, those can work, too.

Nutrition

Calories: 395kcalCarbohydrates: 24gProtein: 28gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 121mgSodium: 882mgPotassium: 899mgFiber: 3gSugar: 4gVitamin A: 6593IUVitamin C: 18mgCalcium: 62mgIron: 2mg

Disclaimer

Please note that nutrient values, if included with the recipe, are estimates only. Variations can occur due to product availability/substitution and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.

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