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–+ servings
Slow Cooker Ranch Chicken and Potatoes dish ready to serve

Slow Cooker Cheesy Ranch Chicken and Potatoes

A comforting dish that combines juicy chicken breasts with flavorful baby potatoes, covered in creamy goodness and melted cheese, perfect for busy weeknights.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 480
Ingredients Method Nutrition Notes

Ingredients
  

Main ingredients
  • 4 pieces boneless, skinless chicken breasts Pat dry for seasoning adherence.
  • 1 pound baby potatoes, halved Layer evenly in the slow cooker.
  • 1 packet ranch seasoning mix Season chicken with this mix.
  • 1 cup shredded cheddar cheese Melt on top before serving.
  • 1 cup cream of chicken soup Can substitute with creamy mushroom soup.
  • 1 cup chicken broth Consider using low-sodium broth.
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste salt and pepper Adjust according to taste.
  • for garnish fresh parsley, chopped Optional garnish.

Method
 

Preparation
  1. Spread the halved baby potatoes in an even layer in the slow cooker.
  2. Pat the chicken breasts dry and season both sides with ranch seasoning, garlic powder, onion powder, salt, and pepper.
  3. Place the seasoned chicken breasts on top of the potatoes.
  4. In a bowl, whisk the cream of chicken soup with the chicken broth until smooth, then pour the mixture evenly over the chicken and potatoes.
Cooking
  1. Cover and cook until the thickest part of the chicken reaches an internal temperature of 165°F and the potatoes are tender when pierced with a fork.
  2. Top with shredded cheddar cheese and cover until melted.

Nutrition

Serving: 1Calories: 480kcalCarbohydrates: 35gProtein: 40gFat: 20gSaturated Fat: 10gSodium: 700mgFiber: 3gSugar: 2g

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days, or freeze in freezer-safe containers for up to 2 months. When reheating, ensure a safe temperature of 165°F throughout the dish. Avoid leaving food at room temperature for more than 2 hours.

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