Introducing our delectable Slow Cooker Ranch Chicken with Potatoes and Carrots—a savory and convenient dish that promises to tantalize your taste buds and simplify your cooking routine. This one-pot wonder combines tender boneless, skinless chicken breasts with wholesome Russet potatoes and sweet baby carrots, all bathed in a luscious blend of creamy ranch dressing, milk, and cream of chicken soup. The slow cooker transforms these simple ingredients into a hearty and flavorful meal, perfect for busy days when you crave a delicious homemade dinner without the fuss. Set it, forget it, and savor the comforting aromas as this delightful dish cooks to perfection, ensuring a satisfying dining experience for you and your loved ones. Follow our easy-to-follow instructions and let the magic of the slow cooker elevate your weeknight dinners with minimal effort and maximum flavor.
Ingredients:
- 4 boneless, skinless chicken breasts
- 4 Russet potatoes, cut into 2-inch pieces
- 2 cups baby carrots
- 1 packet dry ranch dressing mix
- 1 can cream of chicken soup (10 oz)
- 1 cup milk
Instructions:
- In a small bowl, combine the cream of chicken soup, milk, and dry ranch dressing mix. Whisk until well blended.
- Place the chicken breasts, potatoes, and baby carrots in the slow cooker.
- Pour the prepared sauce over the chicken, potatoes, and carrots in the slow cooker.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through and the vegetables are tender.
- Serve the cooked chicken, potatoes, and carrots with the sauce poured over the top.
Notes:
- Store any leftovers in an airtight container in the refrigerator for up to 5 days.
- If you prefer, you can use 3 regular carrots (peeled and cut into large pieces) instead of baby carrots.
- Feel free to use any cream soup of your choice instead of cream of chicken soup.
