Slow Cooker Creamy Ranch Chicken
Enjoy this Slow Cooker Creamy Ranch Chicken with tender chicken, potatoes, and carrots cooked in a creamy ranch sauce.
Equipment
- Slow Cooker
Ingredients
- 4 pieces boneless skinless chicken breasts
- 1 pound halved baby potatoes
- 2 cups baby carrots
- 1 can (10.5-ounce) cream of chicken soup
- 1 package dry ranch dressing mix
- ½ cup whole milk
- parsley for garnish
Instructions
- Spray the slow cooker with non-stick cooking spray and lay halved baby potatoes and baby carrots on the bottom. Lay boneless skinless chicken breasts on the vegetables.
- In a medium bowl, whisk together cream of chicken soup, dry ranch dressing mix, and whole milk.
- Pour the ranch mixture over the chicken and vegetables and cook on LOW for 4-5 hours until the chicken is fully cooked and the vegetables are tender.
- Serve the chicken and vegetables fresh with the ranch sauce and parsley for garnish.
Notes
Leftover Instructions: Store in an airtight container in the fridge for up to 3–4 days. Reheat low and slow on the stovetop or in the microwave. Add a splash of milk if needed. For longer storage, freeze the chicken and sauce in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Nutrition
Serving: 1servingCalories: 167kcalCarbohydrates: 17gProtein: 18gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 51mgSodium: 156mgPotassium: 754mgFiber: 3gSugar: 4gVitamin A: 5945IUVitamin C: 9mgCalcium: 50mgIron: 1mg
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