Crockpot Ranch Chicken and Potatoes Recipe
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:
- Prepare the Sauce:
- In a small mixing bowl, whisk together the cream of chicken soup, milk, and dry ranch dressing mix until well combined.
- Assemble in the Crockpot:
- Place the chicken breasts, potatoes, and baby carrots into the slow cooker.
- Pour the prepared sauce over the top of the chicken and vegetables, ensuring everything is evenly coated.
- Cooking:
- Cover the slow cooker with the lid and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Cooking times may vary depending on the size of your chicken breasts and crockpot model.
- Final Touches:
- If you prefer shredded chicken, remove the chicken breasts towards the end of cooking, shred them using two forks, and return the shredded chicken to the crockpot to mix with the sauce.
- Serve:
- Serve the ranch chicken with potatoes and carrots, spooning the creamy sauce over the top for extra flavor.
Nutritional Information: (per serving, based on 6 servings)
- Calories: 360 kcal
- Protein: 35g
- Carbohydrates: 30g
- Fat: 11g
- Fiber: 3g
- Sugar: 5g
Tips:
- Sauce Separation: If the sauce separates after cooking, remove the chicken and vegetables, whisk the sauce in the slow cooker until smooth, then return the chicken and vegetables.
- Additional Vegetables: Feel free to add other vegetables like green beans or peas for added variety.
- Serving Suggestion: Pair with a side salad or crusty bread to complete the meal.
FAQs for Crockpot Ranch Chicken and Potatoes
1. Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts. However, the cooking time will need to be adjusted. It’s recommended to cook on low for 8-9 hours or on high for 4-5 hours to ensure the chicken is fully cooked and safe to eat.
2. Can I substitute the cream of chicken soup?
Yes, you can substitute the cream of chicken soup with cream of mushroom or cream of celery soup for a different flavor. You can also use a homemade creamy soup base if you prefer a fresher option.
3. What other vegetables can I add to this dish?
You can add vegetables like green beans, peas, or onions. Just ensure that any added vegetables are cut into similar-sized pieces to ensure even cooking.
4. How do I thicken the sauce if it’s too runny?
If the sauce is too runny, you can remove the chicken and vegetables and whisk in a slurry of cornstarch and water (1 tablespoon each) into the sauce. Cook on high for an additional 15-20 minutes until the sauce thickens.
5. Can I use other cuts of chicken?
Yes, you can use chicken thighs or drumsticks instead of chicken breasts. The cooking time will remain roughly the same, but you may find that dark meat is more tender and flavorful.
6. Is there a way to make this dish dairy-free?
Yes, you can use a dairy-free cream of chicken soup alternative and substitute the milk with unsweetened almond milk, coconut milk, or another dairy-free milk substitute.
7. Can I prepare this meal in advance?
Yes, you can assemble the ingredients in the crockpot insert the night before and store it in the refrigerator. In the morning, simply place the insert into the slow cooker and start the cooking process.
8. How long can leftovers be stored?
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop until warmed through.
9. Can I freeze this dish?
Yes, you can freeze the cooked chicken and vegetables in an airtight container for up to 2-3 months. When ready to eat, thaw in the refrigerator overnight and reheat on the stovetop or in the microwave.
10. Can I make this recipe in an Instant Pot?
Yes, to make this recipe in an Instant Pot, cook on high pressure for 12-15 minutes with a quick release. Ensure the chicken is fully cooked and tender before serving.