Crock Pot Creamy Ranch Chicken
Delicious creamy ranch chicken, potatoes and carrots slow cooked in the crock pot with ranch dressing and cream of chicken soup for a cozy one-pot meal.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 6 medium Russet potatoes cut into 2-inch pieces
- 2 cups baby carrots
- 4 boneless skinless chicken breasts
- Salt and pepper to taste
- 1 large can (23 ounces) condensed cream of chicken soup
- 1 packet (1 ounce) dry ranch dressing mix
- ½ cup milk
- Fresh chopped parsley optional
Instructions
Instructions
- Place the chopped potatoes and baby carrots in the bottom of your crock pot or pressure cooker.
- Season chicken breasts with salt and pepper and layer them on top of the vegetables.
- In a bowl, whisk together cream of chicken soup, ranch dressing mix, and milk until smooth.
- Pour the creamy mixture over the chicken and vegetables evenly.
- Cover and cook on low for 8 to 9 hours or high for 5 to 6 hours. Do not remove the lid during cooking.
- Garnish with fresh chopped parsley before serving, if desired.
Notes
Use quick or natural pressure release depending on your schedule; natural release keeps meat juicy. Add chopped parsley for flair and freshness. Store leftovers in the fridge up to 4 days or freeze for later.