Looking for a hearty, fuss-free dinner that fills your kitchen with the most mouthwatering aroma? This Crock-Pot Creamy Ranch Chicken and Potatoes is exactly what you need!
This recipe is a true blessing for busy weeknights and weekend hosting alike. With just a few pantry staples — like ranch seasoning, cream of chicken soup, and tender potatoes — you get a melt-in-your-mouth chicken dinner that practically cooks itself.
It’s creamy, cozy, and downright irresistible. Imagine juicy chicken breasts simmered low and slow with buttery ranch flavor and soft, seasoned potatoes. It’s a full meal in one pot — no sides required (unless you count a warm dinner roll).
The best part? Minimal prep and cleanup. It’s one of those dump-and-go slow cooker recipes that works for beginners and seasoned cooks alike.
If you’ve loved dishes like creamy lemon chicken, fried chicken tenders, or old-fashioned chicken legs, then this ranch-infused version is a must-try. One bite and you’ll be hooked.
Get ready to wow your family — or your guests — with a meal that tastes like you’ve been cooking all day (even though your Crock-Pot did all the work)!
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Ingredients:
- 4 boneless, skinless chicken breasts
- 6 medium Russet or Yukon Gold potatoes, not peeled, cut into chunks
- 2.5 cups baby carrots
- 1 large (23 oz.) can condensed cream of chicken soup. you can make your homemade version by following these instructions.
- 1 (1 oz.) packet dry ranch dressing mix
- ½ cup whole milk
- 2 Tbsp butter
- fresh thyme, for garnish
Instructions:
1 ) Spray a 6-7 quart crock pot/slow cooker with non-stick spray OR use a plastic liner.
2 ) Place cut potatoes and baby carrots in the bottom of crockpot. Layer chicken breasts on top of the vegetables.
3 ) In a medium bowl, whisk together cream of chicken soup, dry ranch dressing mix and milk.
4 ) Pour this mixture evenly over the chicken. Place butter on top.
5 ) Cover crockpot and cook on HIGH heat for about 4-5 hours OR on LOW heat for 7-8. All crockpots cook at different rates so be sure the chicken is cooked through.
6 ) You can shred the chicken into smaller pieces if you wish.
7 ) Top with some fresh thyme (optional).
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Pro Tips for Best Results
- Use small Yukon Gold or red potatoes – they hold their shape better during slow cooking than Russets.
- Season your chicken directly before adding to the Crock-Pot – a quick rub of ranch seasoning before cooking adds layers of flavor.
- Don’t over-stir – keep the lid on and let it simmer undisturbed. Stirring too often can cause potatoes to break down.
- Want it thicker? Add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) during the last 30 minutes to thicken the sauce.
- Add some shredded cheddar before serving – this takes the creamy ranch factor to another level!
FAQ About This Crock-Pot Creamy Ranch Chicken and Potatoes:
Can I use frozen chicken in this recipe?
- It’s best to use thawed chicken for food safety reasons and even cooking. If using frozen, make sure it’s fully defrosted before adding.
What kind of potatoes work best in the Crock-Pot?
- Yukon Gold or red potatoes are ideal for slow cooker recipes — they hold their texture and won’t turn mushy.
Can I use ranch dressing instead of seasoning?
You can, but dry ranch seasoning packs deliver concentrated flavor. If you use dressing, reduce other liquids slightly and expect a thinner sauce.
How long does this take in the Crock-Pot?
- Cook on low for 6–7 hours or on high for 3–4 hours, until chicken is fully cooked and fork-tender.
Can I make it ahead of time?
Absolutely! This dish reheats well and can be stored in the fridge for up to 3 days or frozen for 1–2 months.
I was excited to try this recipe until I tried to save it to the Copy Me That app. You can’t you can either save the ingredients or save the instructions. But not both of them together. Too bad
What would I use instead of ranch dressing mix. Don’t get this in Scotland.
I used sour cream, dill seasoning, onion and garlic salt.
I don’t have whole milk, can I use something else?