Description
This creamy slow cooker chicken and potatoes recipe features juicy chicken breasts, tender potatoes, baby carrots, and a savory ranch-seasoned sauce—perfect for easy weeknight dinners.
Ingredients
4 boneless, skinless chicken breasts
6 medium Russet or Yukon Gold potatoes (cut into chunks, unpeeled)
2.5 cups baby carrots
1 (23 oz.) can condensed cream of chicken soup
1 (1 oz.) packet dry ranch dressing mix
½ cup whole milk
2 tablespoons butter
Fresh thyme (optional, for garnish)
Instructions
1. Spray a 6–7 quart crock pot with non-stick spray or insert a liner.
2. Place the chopped potatoes and baby carrots in the bottom of the crock pot.
3. Layer the chicken breasts over the vegetables.
4. In a bowl, whisk together the cream of chicken soup, ranch dressing mix, and milk.
5. Pour the mixture evenly over the chicken and vegetables.
6. Place the butter on top of the chicken.
7. Cover and cook on HIGH for 4–5 hours or on LOW for 7–8 hours.
8. Optional: Shred the chicken before serving or leave whole.
9. Garnish with fresh thyme, if using.
Notes
No need to peel the potatoes—just scrub and chop.
Kid-friendly and beginner-friendly recipe.
Leftovers keep well and can be frozen (potatoes may soften further).
Serve over rice or with biscuits for a heartier meal.
Double the sauce if you like it extra creamy.
- Prep Time: 10 minutes
- Cook Time: 5 hours (HIGH) or 7–8 hours (LOW)
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Southern
Nutrition
- Serving Size: 1 generous serving
- Calories: 475
- Sugar: 5g
- Sodium: 920mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 110mg