Go Back
Amelia Taylor

Crockpot Ranch Chicken

Easy, all in one dinner with 5 minutes of prep! Crockpot Ranch Chicken is made with tender chicken breast (or thighs) and vegetables all slow cooked to perfection in a rich, creamy gravy! It's a simple, throw together, one pot meal that's perfect for busy weeknights. Oven and Insta-pot instructions included.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Servings: 8
Course: dinnar
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 24 ounces tiny red potatoes or Yukon Gold
  • 16 ounces baby carrots
  • 2 pounds boneless skinless chicken breasts or thighs
  • 21.5 ounces cream of chicken soup 2-10.5 ounce cans
  • ½ cup chicken stock
  • 4 ounces chopped chiles optional but really good
  • 1 ounce Ranch seasoning mix

Method
 

  1. Season the chicken with salt, pepper, and a tablespoon of the Ranch dressing mix.
  2. Add the washed baby potatoes and carrots to the slow cooker. No need to peel.
  3. Top with the seasoned chicken.
  4. Blend the cream of chicken soup, chicken stock, chiles, and remaining Ranch dressing mix until smooth.
  5. Pour over the chicken and vegetables.
  6. Cook on low for 8 hours or on high for 4 hours.
  7. Shred the chicken or break it into chunks with a fork before serving.
  8. Instant Pot
  9. Follow instructions 1-5 above.
  10. Place the lid on top of the Instant Pot and set the valve on top to seal.
  11. Press the "MANUAL" button and set the timer for 16 minutes.
  12. When the Instant Pot is finished cooking, do a "quick release" of the pressure.
  13. Remove the chicken and vegetables to a serving dish.
  14. Oven
  15. Preheat the oven to 350F
  16. Grease a 13x9-inch pan
  17. Follow the instructions for seasoning the chicken.
  18. Put chicken in a layer in the 13x9-inch pan.
  19. Mix the sauce and pour over the chicken.
  20. Bake for 35-40 minutes or until chicken registers 160F on an insta-read thermometer.
  21. Cook the vegetables separately while the chicken is in the oven.
  22. Let stand for 5 minutes to allow the temperature to come up to 165F.

Notes

Storage:
 
Let come to room temperature and store in an airtight container in the refrigerator or cover with plastic wrap for 3-4 days.
 
You can freeze this dish IF you've used commercially prepared cream of chicken soup (Campbells, etc) AND if you remove the potatoes first. Store in a freezer bag or a freezer container for up to 3 months.
Tips:
  • You can substitute cream of mushroom, cream of celery, or cream of broccoli soup for the cream of chicken.
  • Leave the potatoes out and serve over rice or pasta.
  • I like to add some milk to leftovers and turn it into a yummy soup.
Nutrition
Calories: 302kcal | Carbohydrates: 28g | Protein: 28g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 79mg | Sodium: 1050mg | Potassium: 965mg | Fiber: 4g | Sugar: 4g | Vitamin A: 7991IU | Vitamin C: 21mg | Calcium: 45mg | Iron: 2mg