Slow Cooker Creamy Ranch Chicken
My Slow Cooker Creamy Ranch Chicken takes 10 minutes of prep and uses 6 simple ingredients. It's so good!
Servings: 6 People
Ingredients
- 4 boneless skinless chicken breasts
- 1 pound halved baby potatoes
- 2 cups baby carrots
- 1 (10.5-ounce) can cream of chicken soup
- 1 package dry ranch dressing mix
- ½ cup whole milk
- parsley for garnish
Instructions
- Spray the slow cooker with non-stick cooking spray and lay 1 pound halved baby potatoes and 2 cups baby carrots on the bottom. Lay 4 boneless skinless chicken breasts on the vegetables.
- In a medium bowl, whisk together 1 (10.5-ounce) can cream of chicken soup, 1 package dry ranch dressing mix, and ½ cup whole milk.
- Pour the ranch mixture over the chicken and vegetables and cook on LOW for 4-5 hours until the chicken is fully cooked and the vegetables are tender.
- Serve the chicken and vegetables fresh with the ranch sauce and parsley for garnish.
Notes
Leftover Instructions
- Refrigerator: Store in an airtight container in the fridge for up to 3–4 days.
- Reheat: Reheat low and slow on the stovetop or in the microwave. Add a splash of milk if needed.
- Freezer: For longer storage, freeze the chicken and sauce in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Nutrition
Calories: 167kcal | Carbohydrates: 17g | Protein: 18g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 51mg | Sodium: 156mg | Potassium: 754mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5945IU | Vitamin C: 9mg | Calcium: 50mg | Iron: 1mg
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