Crockpot Creamy Ranch Chicken
A luscious and comforting dish, this Crockpot Creamy Ranch Chicken delivers a rich blend of tender chicken, rustic vegetables, and bold ranch flavor, slowly simmered to perfection in a velvety sauce.
Ingredients
- 4 boneless skinless chicken breasts
- 1 packet dry ranch dressing mix
- 2 cups baby carrots
- 1 can 10 oz cream of chicken soup
- 1 cup milk
- 4 Russet potatoes diced into 2-inch chunks
Instructions
- In a mixing bowl, thoroughly blend together the cream of chicken soup, milk, and dry ranch dressing mix until smooth. Layer the chicken breasts, chopped potatoes, and baby carrots into the crockpot in an even spread. Evenly distribute the prepared sauce over the layered ingredients, ensuring full coverage. Secure the lid and cook on the low setting for 6 to 8 hours, or on high for 3 to 4 hours until the chicken is tender and the vegetables are cooked through. Dish out the chicken along with the potatoes and carrots, and spoon the creamy sauce generously over the top before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days.
If preferred, substitute 3 large carrots (peeled and roughly chopped) in place of baby carrots.
A different variety of cream-based soup, such as cream of mushroom or celery, can be used as an alternative to cream of chicken.