Crockpot Ranch Chicken and Potatoes

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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.


  • 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


  1. In a small bowl, combine the cream of chicken soup, milk, and dry ranch dressing mix. Whisk until well blended.
  2. Place the chicken breasts, potatoes, and baby carrots in the slow cooker.
  3. Pour the prepared sauce over the chicken, potatoes, and carrots in the slow cooker.
  4. 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.
  5. Serve the cooked chicken, potatoes, and carrots with the sauce poured over the top.


  • 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.

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