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–+ servings
A white bowl filled with creamy Slow Cooker Ranch Chicken Thighs, potatoes, and bright orange carrots, sprinkled with herbs.

Slow Cooker Ranch Chicken Thighs

This recipe uses a slow cooker to make tender chicken with potatoes and carrots in a creamy ranch sauce. It is a simple, dump-and-go meal perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 4 hours
Cook Time Range 8 hours
Total Time 8 hours 10 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Calories: 297
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 4 boneless skinless chicken breasts
  • 4 Russet potatoes cut into 2 inch pieces
  • 2 cups baby carrots
Sauce Ingredients
  • 1 packet dry ranch dressing mix
  • 1 can (10 oz) cream of chicken soup
  • 1 cup milk

Equipment

  • slow cooker
  • Small bowl

Method
 

  1. Spray the slow cooker with non-stick cooking spray or line it with a crockpot liner.
  2. In a small bowl, whisk together the cream of chicken soup, milk, and ranch dressing mix.
  3. Place the chicken, potatoes, and carrots in the crock pot. Pour the sauce over the top of these ingredients.
  4. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
  5. Serve the chicken, potatoes, and carrots with the sauce poured over the top.

Nutrition

Calories: 297kcalCarbohydrates: 37gProtein: 22gFat: 6gSaturated Fat: 2gCholesterol: 56mgSodium: 852mgPotassium: 1051mgFiber: 3gSugar: 5gVitamin A: 6066IUVitamin C: 10mgCalcium: 89mgIron: 2mg

Notes

If the sauce separates after cooking, remove the chicken and vegetables. Whisk the sauce until smooth, then add the chicken back to the slow cooker.
You can serve the chicken whole or shred it using two forks or a mixer.
For variations, add green beans or bell pepper. You can also add softened diced cream cheese for a richer texture.

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