This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.

Have you dusted off your slow cookers yet? Or do you use it year round like I do? I absolutely love my slow cooker. And this meal was slow cooked to perfection. Creamy and delicious and so tender that the chicken falls apart. This is my kind of meal!Slow cooker creamy ranch chicken with potatoes and carrots on a plate.Life is just busy. There is so much going on but it is so important for our family to sit down and eat together. Of course we have our macaroni and cheese and Little Ceasar’s nights, but I like to eat together each night. It took me 5 minutes to throw this meal in . So easy! It is ready right in time for dinner and it is a meal that the family will love. Tender chicken, potatoes, and carrots in a creamy ranch sauce. It will seem like you slaved in the kitchen all day for this delicious meal!


Pin this now to find it later

Pin It

Slow Cooker Creamy Ranch Chicken

5 from 2 votes
By: Alyssa Rivers
An easy and delicious meal that you can put into the slow cooker.
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 4 People


  • 4 Boneless Skinless Chicken Breasts
  • 6-8 medium potatoes chopped into large pieces
  • 2 cups baby carrots
  • 1 can cream of chicken soup*
  • 1 package dry ranch dressing mix*
  • 1/4 cup milk
  • parsley to sprinkle on top optional


  • Spray your slow cooker with non stick cooking spray. Layer the potatoes and baby carrots on the bottom of the slow cooker. Lay chicken breasts on the top.
  • In a medium bowl, mix together the soup and dry ranch packet and milk. Pour on the top of the chicken breasts.
  • Cook on low for 4-5 hours. Use extra sauce as a gravy over the top of the potatoes and chicken breasts and sprinkle with parsley if desired.


*If you like extra sauce and gravy, double the soup and ranch packet.


Calories: 347kcalCarbohydrates: 46gProtein: 33gFat: 4gSaturated Fat: 1gCholesterol: 74mgSodium: 240mgPotassium: 1909mgFiber: 10gSugar: 4gVitamin A: 8884IUVitamin C: 39mgCalcium: 139mgIron: 11mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner, Main Course
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
16 Quick & Easy 30 Minute Recipes!
(Plus weekly recipe updates)

About Alyssa Rivers

Welcome to my kitchen! I am Alyssa Rivers and the food blogger behind The Recipe Critic. The blog launched in 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved.

More Ideas

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Loved it! made it exactly as printed.. cooked more than 4 hours… I work overnight and put it on at 8am.. woke up at 3??‍♀️?.. it’s a hot in my household

  2. Hi! Hi! First time I made this exactly like your recipe, however i did need a li’l more cook time. Me slow cooker is OLD, like me, so SLOWER THAN MOST! This time, I tried it with few changes. BUT, w/o your recipe as starting stone, I’d has been lost. I LOVE ME SLOW COOKER. Instead of Cream of Chicken, I also used Cream of Celery. And since I love gravy AND cheese, I used a can of Cheddar Cheese Soup also along with the Cream of Celery, 2 pkts of ranch and 1/2 cup milk. I also added some whole baby onions (Like I said, Stepping Stone). I cooked for 6 hours on LOW, it came out PERFECT for us. There was still some chew to the carrots and potatoes, and the onions DID NOT DISINTEGRATE. But everything was COOKED, the vegetables just weren’t MUSH.
    I’m also going to try this sauce mixture with me Spinach & Feta stuffed Rolled Pork Loin in the Slow Cooker. I normally just use chicken & beef stock 3 – 1

  3. Made this with a few changes. I had cream of celery soup so used it instead of cream of chicken. i didn’t have the packaged ranch dressing so used bottled ranch. After reading the previous comments, I doubled the sauce/gravy and put the veggies with half in the slow cooker for 2 hours on high. I unthawed the chicken breasts and cooked them for a minute in the microwave before adding them with the rest of the sauce/gravy after the 2 hours and cooked on low for 3 more hours. It was bubbling hot and everything was done. It tasted good but I really didn’t taste the ranch at all. Had lots of veggies and gravy left over and made a meatloaf to go with it the second night.

  4. Made this for hubby and I tonight. Used 2 skinned chicken legs and 2 boneless chicken breasts, added some mushrooms and peas near the end and doubled the sauce. It was delicious. Hubby LOVED it and told me to make it again and again. It is a keeper.

  5. Will never make this again. Should have read the comments first. Chicken took longer to cook then usual and the potatoes and carrots were rock hard, still are and they’ve been In there 6+ hours. I have a brand new crockpot and have never had this problem with other recipes. Was so disappointed, family couldn’t even eat it. Waste of time and money.

    1. This is one of our favorites. I am so sorry it didn’t turn out for you. I had no problems with the veggies cooking tender a long with the chicken. If veggies are taking longer than 6+ hours to cook it may be your crockpot.

  6. Very good dinner . chicken was very tender and veggies also done perfect. I did cook it on high for 1st hour because of other reviews about being under cooked, but came out just fine done in about 5 hours on low with the first hour being on high.. My only complaint is that I couldn’t taste the ranch flavor , next time i will add maybe another half packet or use 2 packets’ I was hoping for a strong ranch flavor

  7. can I use another dry packet besides ranch? My fiancé is not too fOns of ranch, but I would love to try and make this dish

  8. I made this yesterday for dinner and it was really yummy, but I did change a few things based on reviews. First off, I did double the sauce. I put the veggies in the crock pot (will definitely add more carrots next time) and poured half of the doubled sauce over the veggies and cooked on high for 1.5 hours (will do 2 hours next time) then stirred it all up, topped with the chicken and the rest of the sauce and cooked on low for about seven hours. I was worried it would taste too “ranchy”, but it was perfect. Lots of tasty sauce to mop up with hot rolls. Mmmmm 🙂 Even with the extra steps this was still a very easy, delicious recipe that I will be making again! Thanks for sharing!