Crock Pot Creamy Ranch Chicken and Potatoes


4 boneless, skinless chicken breasts
6 medium Russet or Yukon Gold potatoes, not peeled, cut into chunks
2.5 cups baby carrots
1 large (23 oz.) can condensed cream of chicken soup
1 (1 oz.) packet dry ranch dressing mix
½ cup whole milk
2 Tbsp butter
fresh thyme, for garnish


  • Spray a 6-7 quart crock pot/slow cooker with non-stick spray OR use a plastic liner.
  • Place cut potatoes and baby carrots in the bottom of crockpot. Layer chicken breasts on top of the vegetables.
  • In a medium bowl, whisk together cream of chicken soup, dry ranch dressing mix and milk. Pour this mixture evenly over the chicken. Place butter on top.
  • Cover crock pot and cook on HIGH heat for about 4-5 hours OR on LOW heat for 7-8. All crock pots cook at different rates so be sure the chicken is cooked through.
  • You can shred the chicken into smaller pieces if you wish.
  • Top with some fresh thyme (optional).

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