This Crock Pot Chicken Ranch Potatoes recipe is a creamy and hearty meal, which uses boneless chicken breasts and Russet potatoes. It’s a straightforward recipe, ready in about 8 hours and 10 minutes, and makes the perfect weeknight dinner.

Crock Pot Chicken Ranch Potatoes Ingredients

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

How To Make Crock Pot Chicken Ranch Potatoes

1. Mix the sauce: In a small bowl, whisk together the cream of chicken soup, milk, and ranch dressing mix.
2. Layer the crock pot: Place the chicken, potatoes, and carrots into the crock pot.
3. Add the sauce: Pour the prepared sauce evenly over the top of the ingredients in the crock pot.
4. Cook: Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is fully cooked and vegetables are tender.
5. Serve: Dish out the chicken, potatoes, and carrots, and spoon the sauce over the top before serving.

Recipe Tips

• Can I use a different soup? Yes, cream of mushroom or cream of celery soup are good alternatives.
• Can I prep this the night before? Absolutely. Assemble everything in the crock pot insert, refrigerate overnight, then start cooking in the morning.
• How to tell if chicken is done: The chicken should reach an internal temperature of 165°F and shred easily with a fork.
• Can I use frozen chicken? It’s best to use thawed chicken for even cooking, but you can use frozen—just adjust the cook time slightly.
• Can I swap the carrots? Yes, 3 regular carrots (peeled and cut into chunks) can replace baby carrots.

What To Serve With Crock Pot Chicken Ranch Potatoes

This dish pairs well with simple sides for a complete meal:

• Steamed green beans
• Garlic bread
• Side salad with ranch dressing
• Roasted Brussels sprouts
• Buttery corn on the cob

How To Store Chicken Ranch Potatoes

Refrigerate: Store leftovers in an airtight container for up to 5 days.
Freeze: You can freeze in a sealed container for up to 2 months. Thaw in the fridge overnight before reheating.

Chicken Ranch Potatoes Nutrition Facts

• Calories: 297
• Carbohydrates: 37g
• Protein: 22g
• Fat: 6g
• Saturated Fat: 2g
• Cholesterol: 56mg
• Sodium: 852mg
• Potassium: 1051mg
• Fiber: 3g
• Sugar: 5g
• Vitamin A: 6066IU
• Vitamin C: 10mg
• Calcium: 89mg
• Iron: 2mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I cook this on high instead of low?
Yes, cook on high for 3–4 hours if you’re short on time.

How to make it spicier?
Add red pepper flakes or a dash of hot sauce to the sauce mixture for extra heat.

Why is my chicken dry?
Overcooking can dry it out. Check doneness early and use a meat thermometer.

Can I add cheese?
Yes, sprinkle shredded cheese over the top in the last 15 minutes of cooking.

Can I use chicken thighs instead?
Absolutely, boneless thighs work well and add more flavor.

Try More Recipes:

• Crock Pot Chicken Pot Pie With Noodles
• Crock Pot Chicken Pesto Mozzarella
• Crock Pot Chicken Paprikash

Crock Pot Chicken Ranch Potatoes

Recipe by Robert Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

8

hours 

Calories

297

kcal

A creamy and comforting chicken and potato dinner made right in the slow cooker.

Ingredients

• 4 boneless skinless chicken breasts
  

• 4 Russet potatoes, cut into 2-inch pieces
  

• 2 cups baby carrots
  

• 1 packet dry ranch dressing mix
  

• 1 can cream of chicken soup (10 oz can)
  

• 1 cup milk

Directions

• Whisk together the cream of chicken soup, milk, and ranch dressing mix in a small bowl.
  
• Place the chicken, potatoes, and carrots into the crock pot.
  
• Pour the sauce over everything in the crock pot.
  
• Cover and cook on low for 6–8 hours or on high for 3–4 hours.
  
• Serve hot with sauce spooned over the top.