Slow Cooker Ranch Chicken and Red Potatoes is a fast and easy meal that the entire family will enjoy.
This recipe cooks potatoes and chicken together with a touch of butter on the potatoes and a ranch dressing packet for flavor. I added a side of fresh green beans to make this a complete meal.
How to make Slow Cooker Ranch Chicken and Red Potatoes:
You will need these ingredients:
- Bone-in chicken thighs
- Cooking oil to brown the chicken
- Red Potatoes
- Ranch dressing mix
- Salted butter
Directions:
- In a large skillet set to medium-high heat, add the oil after the pan is hot. Brown the chicken thighs on both sides, no need to cook through. Set aside.
- Add the red potatoes to the slow cooker. Sprinkle over half of the ranch packet. Melt the butter and drizzle over the potatoes.
- Add the chicken thighs on top of the potatoes.
- Sprinkle over the remaining dressing mix over the chicken.
- Cover and cook on HIGH for 5 hours.
Even though my daughter is not a toddler anymore, she is still as picky as can be. I can never go wrong though with a chicken recipe for dinner. Lola always comes in the kitchen and begs for a taste of chicken before dinner is even ready.
Prep Time: 20 minutes
Cook Time: 5 hours
Total Time: 5 hours 20 minutes
Servings: 6
Calories: 629kcal
Equipment
- Slow Cooker Size: 6-quart or larger
Ingredients
- 2.5 lbs. bone-in, skin-on chicken thighs
- 2 TBSP. cooking oil
- 2 lbs. red potatoes, cubed
- 1 oz. pkt. ranch dressing mix
- 3 TBSP. salted butter
Instructions
- In a large skillet set to medium-high heat, add the oil after the pan is hot. Brown the chicken thighs on both sides, no need to cook through. Set aside.
- Add the red potatoes to the slow cooker. Sprinkle over half of the ranch packet. Drizzle over the butter.
- Add the chicken thighs on top of the potatoes.
- Sprinkle over remaining dressing mix over the chicken.
- Cover and cook on HIGH for 5 hours without opening the lid during the cooking time.
Video
Notes
Nutritional values are approximate if you require a special diet, please use your own calculations. Values below are for 1/6 of the recipe.
Nutrition
Calories: 629kcal | Carbohydrates: 27g | Protein: 33g | Fat: 42g | Saturated Fat: 12g | Cholesterol: 201mg | Sodium: 579mg | Potassium: 1075mg | Fiber: 2g | Sugar: 1g | Vitamin A: 345IU | Vitamin C: 13mg | Calcium: 32mg | Iron: 2.4mg
Tried this recipe?Mention @themagicalslowcooker or tag #themagicalslowcooker!
More chicken recipes to make in your slow cooker:
- Slow Cooker Chicken with Bacon Gravy
- Slow Cooker Chicken and Gravy (without bacon)
- Slow Cooker Shredded Chicken
- Slow Cooker Seasoned Chicken, Potatoes and Green Beans
- Slow Cooker Chicken Cordon Bleu Casserole
- Slow Cooker Full Chicken Dinner
- Slow Cooker Garlic Butter Chicken and Veggies
- Slow Cooker No Peek Chicken
- Slow Cooker Fiesta Chicken with Rice
- Slow Cooker Cilantro Lime Fajitas
- Slow Cooker Alpine Chicken
- Slow Cooker Chicken Enchilada Casserole
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Can you used White Meat- “Chicken Breast” and not used the Dark Meat- “Thighs” for this Receipej
If you do, add more butter or a bit of water. The chicken thighs have all the liquid for this recipe.
Thank you so much for your recipes! We do enjoy them. My question is cooking the thighs on high for 5 hours seems too long. Is it because of the bone in ?
Mostly because of the potatoes, they take the longest (it’s a very full pot of food). If you watch my video, the thighs still held together, but were very tender.
Could you do this with boneless chicken breast? If so how many lbs like 1.5 or 2lbs of boneless chicken? And would you still cook it for 5hrs? Thanks
If I wasn’t to do the ranch packet I would do onion powder, garlic powder, salt, pepper and parsley. Same amount of olive oil as the butter, would work fine.
What other seasoning do you recommend rather than ranch? Also, can I substitute olive oil for the butter? If so, how much?
Have you ever made this with boneless skinless chicken breast?
No, If I did, I would add a splash of water or more butter. A lot of the liquid from this recipe is from the juiciness of the skin-on thighs.
Cutting this in half? Cook time?
I would do 4 hours. Still needs the time cook the chicken.
If using boneless chicken breasts, still need to brown first?
Thanks!
You don’t need to!
I am an absolute newbie here, sorry! Does browning the chicken have any purpose other that aesthetics? I’m wondering if it’d be fine for me to just dump the chicken and go without browning it. Thanks!
It does add flavor. If you don’t brown it, I would remove the skin before serving, it’s very soggy looking.
Can you use chicken legs
Yes!
Lactose intolerant family here, so the ranch packet is a no go, but I think it would be yummy. Can I substitute maybe Lipton Onion Soup packet for the Ranch packet?
I think that would be a great substitution!
Is there a way you can print out these recipes?
Yes! on the recipe card, there is a print button. 🙂
Could this be done in an oven? How ?
can I use something other than potatoes?
you could leave them out. Sweet potatoes may be good, or green beans.
This sure looks like much more than a package of ranch dressing. Would this be two ?
I only used one 🙂
Could you use frozen chicken with this? And if so how would I need to adjust cook time?
you may need to go a little longer on the time.
Can you use boneless skinless thighs?
Yes, I’d add a little more butter for liquid or a touch of water, since there will be no juices from the skin.
I would like to put it on low but don’t know for how long…any idea?
7-8 hours on low would be my best guess.
Could you throw the green beans in the crockpot too??
Yes! that would work great.
My family goes crazy for this chicken! I made two substitutions: instead of using a ranch packet, I use a packet of dry Onion soup mix, and instead of potatoes, I put a few big handfuls of fresh green beans on the bottom. It’s a home run dinner every time- thanks so much for the recipe!
So glad to hear! Thank you for letting me know about the onion soup mix!
I wasn’t sure if your August reply re chicken breasts applied to boneless skinless or bone in split breasts. I was wondering if you would add more butter and a little liquid with split breasts, if the time is the same and if you can have two layers of chicken because the pieces are so much larger. Would a 14 oz can of broth be too much liquid?