Ingredients:
- 4 boneless, skinless chicken breasts
- 6 medium red or Yukon gold potatoes, unpeeled, cut into 2-inch pieces
- 2 cups baby carrots
- 1 medium onion, diced
- 1 large (23 oz.) can condensed cream of chicken soup
- 1 (1 oz.) packet dry ranch dressing mix
- 1/2 cup milk
- 2 tablespoons butter
- Fresh chopped parsley, for garnish (optional)
- Salt and pepper, to taste
Directions:
- Prepare the Crockpot: Spray a large crockpot (7-quart capacity) with non-stick spray. Place the cut potatoes, diced onions, and baby carrots in the bottom of the crockpot.
- Add Chicken: Lay the chicken breasts over the top of the vegetables in an even layer.
- Prepare the Creamy Ranch Sauce: In a medium bowl, whisk together the condensed cream of chicken soup, dry ranch dressing mix, and milk until well combined.
- Pour Sauce Over Chicken and Vegetables: Pour the creamy ranch mixture evenly over the chicken and vegetables in the crockpot. Place butter on top of the mixture.
- Cook in Crockpot: Cover the crockpot with the lid and cook on High heat for 5 to 6 hours OR on Low heat for 8 to 9 hours. The chicken should be tender and fully cooked, and the vegetables should be soft and flavorful.
- Check Seasoning and Serve: Taste the dish and adjust the seasoning with salt and pepper, if necessary. Remove the chicken breasts and slice or shred them, if desired.
- Garnish and Serve: Serve the creamy ranch chicken over the cooked vegetables. Garnish with fresh chopped parsley, if desired, for a pop of color and added freshness.
- Enjoy: Serve this comforting and creamy ranch chicken with a side of warm crusty bread, rice, or a green salad. It’s a hearty, satisfying meal that’s perfect for any day of the week.
This Crockpot Creamy Ranch Chicken with Potatoes and Carrots is a delicious and easy-to-make meal that the whole family will love. Enjoy the creamy, flavorful sauce over tender chicken and perfectly cooked vegetables!
Q1: Can I use different vegetables in this recipe?
A1: Yes, you can customize the vegetables to your preference. Vegetables like broccoli, bell peppers, or peas can be added or substituted according to your taste. Just ensure that the vegetables have similar cooking times to avoid overcooking or undercooking.
Q2: Can I use bone-in chicken instead of boneless chicken breasts?
A2: Absolutely! You can use bone-in, skinless chicken thighs, drumsticks, or even a whole chicken cut into pieces for this recipe. Adjust the cooking time accordingly, as bone-in chicken generally takes a little longer to cook than boneless chicken breasts.
Q3: Can I prepare the creamy ranch sauce from scratch instead of using a packet and canned soup?
A3: Yes, you can make the ranch seasoning mix and cream of chicken soup from scratch for a homemade version. For the ranch seasoning mix, you can find various recipes online using dried herbs and spices. Similarly, homemade cream of chicken soup can be made with basic ingredients like butter, flour, chicken broth, and seasonings.
Q4: Can I freeze the leftovers?
A4: Yes, you can freeze the leftovers in an airtight container for up to 2-3 months. However, keep in mind that dairy-based sauces like this one might slightly change in texture upon thawing. When reheating, add a little milk or chicken broth to help restore the creamy consistency.
Q5: Can I prepare this recipe ahead of time and cook it later?
A5: Yes, you can prepare the vegetables, chicken, and creamy ranch sauce in advance and refrigerate them separately. When you’re ready to cook, simply assemble all the ingredients in the crockpot and follow the cooking instructions in the recipe. Adjust the cooking time if the ingredients are cold from the refrigerator.
Q6: Can I use low-sodium or sodium-free ingredients to make this dish healthier?
A6: Yes, you can use low-sodium or sodium-free versions of cream of chicken soup and ranch seasoning mix to reduce the overall sodium content of the dish. Additionally, you can control the salt content by seasoning the dish with minimal salt or using salt-free seasoning blends.
