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Slow Cooker Creamy Ranch Chicken Recipe

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3.8 from 14 reviews

A comforting and easy slow cooker recipe featuring tender boneless skinless chicken breasts cooked with baby potatoes, baby carrots, and a creamy ranch sauce. Perfect for a hassle-free family dinner with minimal prep time and rich, savory flavors.

Ingredients

Chicken and Vegetables

  • 4 boneless skinless chicken breasts
  • 1 pound halved baby potatoes
  • 2 cups baby carrots

Ranch Sauce

  • 1 (10.5-ounce) can cream of chicken soup
  • 1 package dry ranch dressing mix (about 1 ounce)
  • ½ cup whole milk
  • parsley for garnish

Instructions

  1. Prepare Slow Cooker: Spray the slow cooker with non-stick cooking spray to prevent sticking and make cleanup easier.
  2. Layer Vegetables: Place the halved baby potatoes and baby carrots in an even layer at the bottom of the slow cooker, forming a bed for the chicken.
  3. Arrange Chicken: Lay the boneless skinless chicken breasts on top of the vegetables to allow flavors to meld during cooking.
  4. Make Ranch Sauce: In a medium bowl, whisk together the cream of chicken soup, dry ranch dressing mix, and whole milk until smooth and fully combined.
  5. Pour Sauce: Pour the ranch mixture evenly over the chicken and vegetables, ensuring everything is well coated.
  6. Cook: Cover and cook on LOW for 4 to 5 hours until the chicken is fully cooked through (internal temperature 165°F) and the vegetables are tender.
  7. Serve: Serve the chicken and vegetables hot with the creamy ranch sauce spooned over. Garnish with fresh parsley for a pop of color and flavor.

Notes

  • Use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F.
  • You can substitute whole milk with 2% or milk alternative if preferred.
  • Add other vegetables like green beans or mushrooms for variety.
  • For a thicker sauce, remove the lid in the last 30 minutes to let some liquid evaporate.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.