Creamy Ranch Chicken and Vegetables Crockpot Recipe




  • 3-4 boneless, skinless chicken breasts
  • 1.5 lbs mini red potatoes, halved or quartered
  • 1 lb baby carrots
  • 1 large can (or 2 regular cans) of cream of chicken soup (adjust quantity based on your preference for creaminess)
  • 1-2 packets of ranch seasoning mix
  • 1 teaspoon seasoned salt (adjust to taste)
  • 1/2 teaspoon black pepper (optional)
  • 1 stick (1/2 cup) of unsalted butter, sliced
  • Fresh parsley, chopped (for garnish, optional)


  1. Prepare Ingredients: Rinse the chicken breasts, mini red potatoes, and baby carrots thoroughly. Cut the mini red potatoes into halves or quarters, depending on their size, so they cook evenly.
  2. Assemble in Crockpot: In your crockpot, place the chicken breasts at the bottom. Add the halved mini red potatoes and baby carrots on top of the chicken.
  3. Seasoning: Sprinkle the ranch seasoning mix evenly over the ingredients in the crockpot. Add seasoned salt and black pepper (if using) for additional flavor.
  4. Creamy Base: Pour the cream of chicken soup over the top of the chicken and vegetables. Spread it out with a spatula to cover everything evenly.
  5. Butter It Up: Place the slices of butter on top of the soup mixture. The butter will melt during cooking and add richness to the dish.
  6. Cooking Time: Cover the crockpot and set it to High. Cook for 4-5 hours. The dish is ready when the chicken easily falls apart with a fork, and the potatoes and carrots are soft and fully cooked.
  7. Serve: Gently shred the chicken using two forks directly in the crockpot. Stir everything well to combine the creamy sauce with the chicken and vegetables.
  8. Garnish and Serve: If desired, garnish with freshly chopped parsley for a burst of color and freshness. Serve the creamy ranch chicken and vegetables hot, straight from the crockpot.

Enjoy your delicious and effortlessly prepared creamy ranch chicken and vegetables! This dish pairs wonderfully with a side salad or crusty bread.

Q1: Can I use other types of potatoes in this recipe? A1: Yes, you can use other types of potatoes like Russet or Yukon Gold if you prefer. Just be sure to cut them into bite-sized pieces to ensure even cooking.

Q2: Can I substitute the cream of chicken soup with a different type of soup? A2: While cream of chicken soup adds a specific flavor to the dish, you can experiment with other creamy soups like cream of mushroom or cream of celery if you prefer different flavors.

Q3: Can I use frozen vegetables instead of fresh ones? A3: Yes, you can use frozen vegetables in this recipe. However, be aware that frozen vegetables might release more moisture during cooking, which could affect the consistency of the dish. If you use frozen vegetables, consider reducing the amount of added liquid or thickening the sauce if necessary.

Q4: How can I make this recipe less creamy if I prefer a lighter dish? A4: To make the dish less creamy, you can either reduce the amount of cream of chicken soup used or dilute it with a bit of chicken broth. This will result in a lighter sauce while still retaining the flavors.

Q5: Can I cook this recipe on Low instead of High for a longer time? A5: Yes, you can cook this recipe on Low for 7-8 hours for a slower, more gradual cooking process. Cooking on Low allows the flavors to meld together beautifully, but make sure the chicken reaches a safe internal temperature of 165°F (74°C) and the vegetables are tender before serving.

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