Foodle / Recipes / Creamy Ranch Chicken with Potatoes and Carrots

Creamy Ranch Chicken with Potatoes and Carrots

6 ingredients · 9 steps · from Eating on a Dime

Creamy Ranch Chicken with Potatoes and Carrots

Ingredients

  • 4 Boneless skinless chicken breasts or thighs
  • 2 cups Baby carrots (or regular carrots cut into large chunks)
  • about 4 Russet potatoes (or baby/gold/red potatoes, peeled and diced into bite-sized pieces)
  • 1 can (approx. 10 oz) Cream of chicken soup
  • 1 cup Milk
  • 1 package Ranch seasoning mix
Watch the original video

Steps

  1. Place the chicken breasts in the crock pot.
  2. Add the baby carrots to the crock pot.
  3. Peel and dice the russet potatoes into large chunks (or leave smaller varieties whole), then add them to the crock pot.
  4. In a mixing bowl, whisk together the cream of chicken soup, milk, and ranch seasoning mix until thoroughly combined to prevent clumps.
  5. Pour the sauce mixture over the chicken and vegetables in the crock pot.
  6. Cook on low for 7-8 hours or on high for 3-4 hours. If using frozen chicken breast, cook for 7.5-8 hours on low.
  7. Check that the potatoes are fork tender and the chicken is cooked through (it should be easily shreddable).
  8. Optional: To thicken the sauce, mix 2 tablespoons corn starch with 2 tablespoons cold water to create a slurry, then stir this into the sauce for about 30 minutes on high or an hour on low.
  9. Serve the chicken and vegetables in shallow bowls, topping them with extra sauce.

Recipe extracted by Foodle from “Easy Crock Pot Creamy Ranch Chicken” by Eating on a Dime. Quantities follow the video and may be approximate — watch the original for technique.