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.
Slow Cooker Ranch Chicken with Red Potatoes
Tender chicken thighs, red potatoes and ranch dressing.
Print Pin RateServings: 6
Calories: 629kcal
Equipment Needed:
- Slow Cooker Size: 6-quart or larger
Ingredients:
- 2 1/2 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 melted
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.
How to Video:
Recipe 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
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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
Question, do you have to cook the red potato’s prior are just cube and place in for 5 hours?
Put them in raw. Keep the lid on the entire time or they won’t cook.
If you use boneless chicken thighs how would I adjust this recipe?
Cook for the same amount of time.
Do you have to adjust the time at all if you’re using boneless skinless chicken thighs? Looks great!
You don’t, it will still take the same amount of time to cook the veggies.
Can u use russet potatoes if you cut them small?
Yes, russet potatoes will work fine.
Hi, do you think gold potatoes would work well for this? We love gold potatoes in our home and always have them on hand. Same cook time?
Yes, I interchange red and gold in many of my recipes. Will work great.
I am the worst cook on the planet… think can I use frozen chicken breasts with broth???
Hey Sarah. How are you? I was wondering if I could use boneless skinless chicken breasts in this recipe instead as I don’t like the ones with skin on and bone in..
Best regards,
Claire
Yes, but I would add a 1/2 cup to 1 cup of chicken broth for there is less juices in chicken breasts.
Hi Sarah,
I’d like to cook you recipe, unfortunately we do not have the ranch mix here in Germany in the supermarkets. When I would import it via amazon it would cost around 24 USD. Prepare the mix from scratch isn’t an option as well because the buttermilk powder is similar expensive.
Would you make the recipe with fresh ranch sauce or do you propose a different alternative?
Best regards,
Mike
Hi Micheal! You can forgo the buttermilk and just season with plenty of salt, pepper, onion powder, garlic powder and parsley. Still will be great.