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Creamy Ranch Chicken

A comforting one-pot meal of chicken breasts, potatoes, and carrots simmered in a creamy ranch sauce, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 7 hours 30 minutes
Total Time 8 hours
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts
  • 4 pieces Russet potatoes, cut into 2-inch pieces Cut into even sizes for even cooking
  • 2 cups baby carrots
  • 1 packet dry ranch dressing mix
  • 1 can cream of chicken soup (10 oz)
  • 1 cup milk

Method
 

Preparation
  1. In a small mixing bowl, combine the cream of chicken soup, milk, and dry ranch dressing mix. Whisk until completely smooth.
  2. Place the chicken breasts in the bottom of a slow cooker. Layer the cut potatoes and baby carrots around and on top of the chicken.
  3. Pour the whisked ranch sauce evenly over the chicken and vegetables.
  4. Cover the slow cooker and set it to cook on low for 6 to 8 hours, or on high for 3 to 4 hours.
Serving
  1. Once cooked, ensure the chicken reaches an internal temperature of 165°F and shreds easily with a fork. Serve hot with the creamy ranch sauce spooned over the top.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze chicken and vegetables without the sauce for longer storage. Reheat gently to avoid curdling the sauce.