Slow Cooker Cheesy Ranch Chicken and Potatoes
Seasoned chicken breasts and baby potatoes cook all day in a creamy ranch sauce, then get finished with melted cheddar for an easy, hands-off weeknight dinner.
Equipment
- Slow cooker (6-quart)
- Instant-read thermometer
- Whisk
Ingredients
- 4 boneless, skinless chicken breasts Pat dry before seasoning for best results
- 1 lb baby potatoes, halved Arrange in a single layer on the bottom of the slow cooker
- 1 packet ranch seasoning mix Or use 3 tablespoons homemade ranch blend
- 1 cup shredded cheddar cheese Mild melts smoothly; sharp adds more tang
- 1 cup cream of chicken soup
- 1 cup chicken broth Use low-sodium for tighter salt control
- 1 tsp garlic powder
- 1 tsp onion powder
- salt and pepper To taste
- fresh parsley, chopped For garnish
Instructions
- Halve the baby potatoes and place them in an even single layer across the base of the slow cooker.
- Pat the chicken breasts dry with paper towels, then season both sides with the ranch seasoning, garlic powder, onion powder, salt, and pepper. Lay the seasoned chicken on top of the potatoes.
- Whisk the cream of chicken soup with the chicken broth until smooth, then pour the mixture over the chicken and potatoes so the potatoes are partially submerged in the liquid.
- Cover the slow cooker and cook on high for 3 to 4 hours or on low for 6 to 7 hours, until the chicken reaches an internal temperature of 165°F and the potatoes are tender when pierced with a fork. Do not lift the lid during cooking.
- Scatter the shredded cheddar cheese evenly over the hot chicken and potatoes, then replace the lid just long enough for the cheese to melt, about 3 to 5 minutes.
- Garnish with fresh chopped parsley and serve straight from the slow cooker.
