Slow Cooker Creamy Ranch Chicken
Slow Cooker Creamy Ranch Chicken is a comforting and hearty dish made with tender chicken, potatoes, and carrots, simmered in a creamy ranch sauce.
Equipment
- 1 Slow cooker
- 1 Mixing bowl
- 1 Whisk (for mixing)
Ingredients
- 4 chicken breasts (boneless and skinless)
- 4 medium russet potatoes (cubed)
- 2 cups baby carrots
- 1 23 oz can condensed cream of chicken soup
- 1 1 oz packet dry ranch dressing mix
- 1/2 cup half-and-half
- 1/2 tsp paprika (optional)
- kosher salt and freshly ground pepper (to taste)
Instructions
- In your slow cooker, create a bed of baby carrots and cubed potatoes.
- Season chicken breasts generously with salt and pepper, then arrange them on top of the vegetables.
- In a separate bowl, whisk together the condensed soup, ranch dressing mix, half-and-half, and paprika (if using) until smooth and well combined.
- Pour this creamy mixture evenly over the chicken in the slow cooker.
- Secure the lid on the slow cooker and cook on high for 3-4 hours, or on low for 7-8 hours, ensuring the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
- Once cooked, sprinkle with freshly chopped parsley for a burst of flavor.
- Serve this comforting dish hot, accompanied by fluffy rice or your favorite noodles for a complete meal.
Notes
- A dollop of sour cream or a sprinkle of shredded cheese can add another layer of richness.
- If you prefer a spicier kick, add a pinch of cayenne pepper or a dash of hot sauce to the creamy mixture.
- For a lighter option, use reduced-fat cream of chicken soup and half-and-half.
- Serve the leftovers over mashed potatoes or in a wrap for a delicious lunch the next day.
Nutrition
Calories: 321kcalCarbohydrates: 7gProtein: 49gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 155mgSodium: 332mgPotassium: 1034mgFiber: 2gSugar: 4gVitamin A: 9124IUVitamin C: 5mgCalcium: 65mgIron: 1mg
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