Crockpot Ranch Chicken and Potatoes

Here’s a truly easy crockpot meal. You just layer the ingredients and cook. Ok there’s a quick chopping of the potatoes. You’ll get tender chicken in a creamy ranch sauce with cooked potatoes and carrots. It’s a whole one pot meal.

This is a go-to slow cooker recipe that I can quickly throw together when I know the rest of my day will be busy.

Ingredients and Tools You’ll Need

The ingredients are pretty flexible here. You can use chicken breasts or thighs instead of tenderloins. And you can use cream of mushroom or cream of celery soup instead of cream of chicken. This calls for baby potatoes because they are small and cook faster. If you use regular-size potatoes, just make sure they are cut into smaller chunks (about quarters should be good).

This makes 6 servings in a 4 quart slow cooker. If you’d like to double or triple this recipe, you can make adjustments in the recipe card at the bottom of this post. Just make sure your slow cooker is big enough, or use two slow cookers.

Equipment

• Slow cooker

Ingredients

• 2 pounds chicken tenderloins (or chicken breasts or thighs)
• 1 pound baby potatoes Cut In Half
• 2 cups baby carrots
• 1 10.5 ounce can condensed cream of chicken soup (or cream of mushroom or cream of celery)
• ½ cup whole milk
• 1 1 ounce ranch seasoning packet

How to Make Crockpot Ranch Chicken Potatoes

Step One: Layer

Layer the potatoes, carrots, and chicken (in that order) in a 4 quart or larger slow cooker.

Step Two: Add Sauce

In a small bowl, mix together the condensed soup, milk, and ranch seasoning. Pour the mixture over the ingredients in the slow cooker.

Step Three: Cook

Cook on HIGH for 4 hours or LOW for 6-8 hours.

Stir to coat the ingredients with the sauce before serving. Garnish with fresh parsley if desired.

Serving & Storing

This is a whole meal already, but if you want you can serve it with soft potato rolls or a broccoli salad for a bit of freshness.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheat portions in the microwave.

This recipe does not freeze well after cooking. However, you can measure out the veggies and chicken and freeze them ahead of time. But this is so easy to throw together that prepping ahead of time like this is not really worth the trouble. 😊.

More Slow Cooker Recipes

• Everyone loves this classic crockpot cheesy chicken broccoli rice casserole.
• A cozy fall evening calls for pork chops with cinnamon apples.
• In the bleak mid-winter, a bowl of crockpot potato soup will warm you up.
• Another layer and cook recipe is this cheesy baked ziti.

Printable Recipe