Slow Cooker Creamy Ranch Chicken and Potatoes
19 CommentsJan 13, 2023
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This Slow Cooker Creamy Ranch Chicken and Potatoes is a delicious one pot meal that your whole family will enjoy. It’s packed with baby carrots, red potatoes, and a creamy sauce made from ranch dressing mix and cream of chicken soup.
If you love creamy ranch chicken recipes, you’ll enjoy my Crack Chicken, Ranch Chicken Sandwiches and Sweet Chili Chicken recipes.
Table of Contents
Why this crock pot recipe works
Using a crock pot is one of the best ways to cook a delicious chicken to pair with any meal. For this ranch chicken recipe, it’s the combination of just a few ingredients and minimal cooking time that makes it one of the best slow cooker recipes to try for a tasty dinner.
This wonderful recipe is also very versatile and offers lots of different options for substituting ingredients, adding more, or taking away! Keep reading to see how easy this fabulous recipe is to make!
Recipe Ingredients
- Chicken: Chicken tenderloins soak up the flavors of cooked bacon, ranch dressing, and cream of chicken condensed soup and cook to fork-tender perfection.
- Vegetables: Baby carrots and red potatoes help create a hearty meal in one pot. No need to worry about making additional sides!
- Bacon: Strips of bacon are cooked, crumbled, and added during the cooking prep. It provides delicious flavor as they cook with the other ingredients.
- Creamy Sauce: Cream of chicken soup, milk, and ranch dressing mix are combined together and becomes the highlight in this chicken recipe.
- Parsley: Used as a garnish just before serving.
Step One – Add the cream of chicken soup, whole milk, ranch seasoning mix, and bacon bits to the slow cooker.
Step Two – Stir until the ingredients have combined into a creamy consistency.
Step Three – Then, add the baby carrots and baby red potatoes that have been cut in half.
Step Four – Finally, add the chicken tenders on top.
Step Five – Mix everything together until well coated with the bacon ranch mixture.
Step Six – Cook on HIGH for 4 hours or LOW for 6-8 hours. Sprinkle with chopped parsley and serve. Enjoy!
How to serve
- Crock pot ranch chicken tastes amazing served over a bed of white rice. The rice adds texture as well as a filler to the overall meal.
- This flavorful chicken also pairs well with pasta, cauliflower rice, or egg noodles.
- If you want to add a side dish with it, consider serving a helping with steamed fresh green beans, slow cooked sweet potatoes, or corn on the cob.
Recipe FAQs
Yukon gold potatoes, russet potatoes, or even sweet potatoes could be used instead of red potatoes.
Yes. Chicken breasts, chicken thighs, or chicken legs can be used instead.
No. You need to thaw the chicken completely before cooking. Once it’s not frozen anymore, you can add the thawed chicken and cook as suggested.
You can use mushroom soup or celery soup.
Yes. But keep in mind that almond milk is water-based so you may want to add cream cheese to help with thickening.
Add any remaining creamy ranch chicken to an airtight container and store in the fridge for up to 4 days. Reheat on the stovetop over medium heat until warmed throughout.
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Slow Cooker Creamy Ranch Chicken and Potatoes
Ingredients
- 21 oz. cream of chicken soup, (two 10.5 oz. cans)
- ¾ cup whole milk
- 1 oz. ranch seasoning powder, (1 packet)
- ½ cup bacon bits, freshly cooked or prepacked
- 2 lbs. raw chicken tenderloins, (can use sliced chicken breasts if desired)
- 1 ½ cups baby carrots
- 1 lb. baby red potatoes, halved
- parsley for serving, optional
Instructions
- In a 6-8 quart mix cream of chicken soup, whole milk, ranch seasoning, and bacon bits until well combined and creamy.
- Add baby carrots and baby red potatoes to the mixture and then finally add chicken tenders. Mix well until all are coated well with bacon ranch mixture.
- Cook on high for 4 hours or low for 6-8 hours.
- Sprinkle with chopped parsley (optional) and serve warm over rice or on its own.
Sarah’s Notes
- Add any remaining creamy ranch chicken to an airtight container and store in the fridge for up to 4 days. Reheat on the stovetop over medium heat until warmed throughout.
- Chicken breasts, chicken thighs, or chicken legs can be used instead.
- Yukon gold potatoes, russet potatoes, or even sweet potatoes could be used instead of red potatoes.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Is there a way to thicken up the sauce?? For some reason mine has turned pretty soupy
You can mix together 2 tablespoons of water with two tablespoon of cornstarch and add it to the sauce.
YUM!!!
Good stuff. If I can’t screw this up…nobody can!
Luv the auto way you can down-size or increase serving size.
Kudos to Sarah…great site!
Thanks, Kenneth!
I just made this today. It was an easy recipe which I like but it needs …. something. I’m not sure what but as it is it’s pretty plain. Perhaps some Baby Bella mushrooms for a nice earthy tang. The bacon and the ranch dressing mix got lost in the cream of chicken soup; I forgot I’d even added bacon until I bit down on a peice.
If I were to make it again I’d also cut the chicken up smaller and maybe don’t add it right away, as it got a bit dry after six hours on low.
Decent and filling, but a bit plain on the palette.
I’m in England, is there a substitute for Ranch Seasoning, or can you tell me what it consists of?
Thanks
Made the ADOBO chicken last night, it was really enjoyable.
Hi! Here is a good recipe for it. Though, if I’m out, I often use onion powder, garlic powder and parsley. https://www.mybakingaddiction.com/homemade-ranch-seasoning/
Not crazy about this recipe. It was just OK. Found it to be more like soup than anything.
Definitely wouldn’t want to eat it more than one day in a row. I’d be bored of it pretty quick. But it does make a lot, so good for families, I guess.
Another delicious and forgiving recipe that I’ve found at this site. I did add 1/4 cup Chablis wine and didn’t use the bacon in an attempt to cut back on the sodium. Didn’t miss it. Plenty of tasty gravy – no need to add to it. Sprinkled a teaspoon of fresh chopped basil over all, and added a 6 oz.pkg. of fresh baby spinach during the last two hours of cooking. Used regular sized red potatoes, peeled and cut up. So good with the gravy. Took about 4 1/2 hours. Chicken was excellent. Will make this again, but will add more carrots and cook the potatoes separate for garlic mashed made with sour cream. Thank you!
I love your ideas! Thanks for the comment!
Can you prepare it the night before and then start cooking it the next morning?
Yes, though you may want to let the insert sit on the counter for a bit before starting. There’s a chance it may crack once the heat turns on.
Can this be done in an instant pot..if do how do I adjust the recipe?
I have not tested it in the instant pot. I apologize.
Is there a substitute for canned soup?
You could try some cream cheese instead, though it would have to be tested.
Do you need can Baby carrots or fresh baby carrots inthe produce section?
Fresh
I would use fresh carrots, since the potatoes are raw as well, I would not use baby carrots because they are coated with a solution that preserves them ( hence if you leave them in the refrigerator a bit too long, they become slimy ) regular carrots will wither, get moldy.
I would use regular carrots & cut them to size,