Slow Cooker Creamy Ranch Chicken and Potatoes

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Are you looking for a simple and tasty meal that can be prepared with minimal effort? Look no further than slow cooker creamy ranch chicken and potatoes! This dish is perfect for busy weeknights when you want to have a delicious and satisfying meal without spending hours in the kitchen.

We’ll take a closer look at this mouth-watering dish and show you how to make it step by step. From the ingredients you’ll need to the cooking process, we’ll cover everything you need to know to create a delicious meal that your family will love.

How to Make Slow Cooker Creamy Ranch Chicken and Potatoes

Course: Main Course

Cuisine: American

Prep Time: 15 minutes

Cook Time: 6 hours

Total Time: 6 hours 15 minutes

Servings: 6 Calories: 451kcal

Ingredients You’ll Need

Before we dive into the recipe, let’s take a look at the ingredients you’ll need to make slow cooker creamy ranch chicken and potatoes:

Slow Cooker Creamy Ranch Chicken and Potatoes

  • 21 oz. cream of chicken soup (two 10.5 oz. cans)
  • ¾ cup whole milk
  • 1 oz. ranch seasoning powder (1 packet)
  • ½ cup bacon bits freshly cooked or prepacked
  • 2 lbs. raw chicken tenderloins (can use sliced chicken breasts if desired)
  • 1 ½ cups baby carrots
  • 1 lb. baby red potatoes halved
  • parsley for serving optional

Instructions for Making Slow Cooker Creamy Ranch Chicken and Potatoes

  1. In a 6-8 quart mix cream of chicken soup, whole milk, ranch seasoning, and bacon bits until well combined and creamy.
  2. Add baby carrots and baby red potatoes to the mixture and then finally add chicken tenders. Mix well until all are coated well with bacon ranch mixture.
  3. Cook on high for 4 hours or low for 6-8 hours.
  4. Sprinkle with chopped parsley (optional) and serve warm over rice or on its own.

Recipe Notes:

  • Add any remaining creamy ranch chicken to an airtight container and store in the fridge for up to 4 days. Reheat on the stovetop over medium heat until warmed throughout.
    Chicken breasts, chicken thighs, or chicken legs can be used instead.
  • Yukon gold potatoes, russet potatoes, or even sweet potatoes could be used instead of red potatoes.

Nutrition Information:

Calories: 451kcal | Carbohydrates: 31g | Protein: 43g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 1625mg | Potassium: 1102mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4693IU | Vitamin C: 10mg | Calcium: 97mg | Iron: 3mg

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About the Author: Chris Collins

An avid traveler who is passionate about exploring new cultures and destinations. As much as he loves to explore the world, he is equally concerned about maintaining his health and personal development.

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