Savory Creamy Crock Pot Ranch Chicken for Busy Weeknights

This Creamy Crock Pot Ranch Chicken transforms busy weeknights into family togetherness with tender chicken and rich flavors.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 6

Total Time 6 15

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken and Veggies

1 pound Boneless Skinless Chicken Breasts Ensure thawed for best results.
2 medium Russet Potatoes Cut into 2-inch pieces.
1 pound Baby Carrots No prep necessary.

For the Sauce

1 can Condensed Cream of Chicken Soup Large (23 oz) can.
1 packet Dry Ranch Dressing Mix 1-ounce packet.
1 cup Milk Can substitute with cream.

For Seasoning and Garnish

to taste Salt
to taste Pepper
optional tablespoon Fresh Chopped Parsley For garnish.

Equipment

Crock Pot

Method

Step‑by‑Step Instructions

Spray the inside of your crock pot with non-stick spray.
Layer cut potatoes at the bottom, then add baby carrots on top.
Place thawed chicken breasts on top of the vegetables and season with salt and pepper.
In a bowl, whisk together cream of chicken soup, ranch dressing mix, and milk until smooth.
Pour the sauce mixture evenly over the chicken.
Cover and cook on high for 5-6 hours or low for 8-9 hours.
Once done, serve in bowls and garnish with parsley if desired.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 35gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 700IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

For best results, ensure chicken is thawed. Customize your vegetables for added nutrition.

Tried this recipe?

Let us know how it was!