Slow Cooker Ranch Chicken
Slow cooker ranch chicken is a timeless recipe with flavorful chicken and vegetables that even the kids are sure to love. This one-pot dinner is satisfying, healthy, and makes amazing leftovers.
Keep these ingredients on hand for a great family dinner with minimal prep. It would also be an excellent all-in-one dish to take to a friend or family in need.
Slow Cooker Ranch Chicken Ingredients
Take some simple, everyday ingredients and turn them into a scrumptious dinner in the slow cooker in just a few steps.
- Chicken breast – Make sure to use good quality, organic free-range chicken breasts (I love the Sprouts brand). You can also use thighs or drumsticks.
- Homemade ranch seasoning – If you’ve tried my homemade ranch seasoning, you can simply measure out the portion from the premade blend. (You can use the homemade ranch seasoning with or without dairy.) Or, if you need a healthy store-bought option, try this one with only 5 ingredients.
- Red potatoes – You can also substitute new potatoes or fingerling potatoes.
- Carrots – Peel and cut into approximately 1-inch chunks.
- Chicken stock – Use a regular variety, unless you prefer low-sodium. Bone broth is also a great, healthy option.
- Flour – All-purpose flour works great, or swap with a gluten-free option.
- Heavy cream – Don’t skip the heavy cream!
How To Make Ranch Chicken In The Slow Cooker
Begin by washing and prepping your vegetables.
Baby potatoes are usually petite, so you can keep those whole unless there is a larger one or two that needs to be cut up for even cooking. Peel and cut your carrots into 1-inch chunks. Add potatoes and carrots to the bottom of the slow cooker.
If the chicken breasts are frozen, defrost them first. (Technically, frozen chicken can be cooked in the slow cooker but it can affect overall cooking time and overcook the vegetables.) Place chicken breasts on top of the vegetables.
*Optional: If you have a few extra minutes to really seal in some flavor on the chicken, try this step! Melt butter in a skillet over medium-high heat to brown chicken. Season both sides of chicken breasts with a bit of ranch seasoning and sear on each side until lightly browned.
Pour the chicken stock into the slow cooker and sprinkle all ingredients with the ranch seasoning mix. Cover and cook on high for 2-3 hours or on low for 4-6 hours until the chicken reaches an internal temp of 165 ℉.
*Note: I personally prefer to cook the chicken a little longer until the internal temp is around 203 ℉. Since we are cooking the chicken in liquid (chicken stock), it does not dry out and will be fall-apart-tender instead of still firm enough to slice with a knife.
Finally, to make the creamy gravy, mix the flour with a bit of water to make a paste. Add the paste and heavy cream to the slow cooker and stir to combine with the chicken broth. Replace the lid and let it continue to cook for 30 minutes or until gravy thickens.
Best Ways To Serve Ranch Chicken
This recipe is a meal in itself with a combo of meat, vegetables, and gravy, but other fabulous sides can really complement these ingredients. To savor every bit of the gravy in the slow cooker, slice and toast a loaf of French bread or dinner rolls. Pair a fresh green salad with the warm meal, or offer another green side such as Sautéed Green Beans with Garlic.
Slow Cooker Ranch Chicken Leftovers
You know those dishes that make amazing leftovers? This is one of them! Something about the creamy sauce fully saturating the ranch chicken and the vegetables just hits right.
When you store your leftovers, I would recommend portioning out servings to include a bit of each key component – chicken, potatoes, and carrots. Seal in an airtight container and keep in the fridge for up to 3 days. Similarly, divide up portions for the freezer and keep for up to 3 months.
To reheat from the refrigerator, microwave for 30-second increments until warm or in the oven at 350 ℉ until heated. When defrosting from the freezer, set in the fridge up to 24 hours in advance before reheating.
Recipe Variations
Sometimes you need to use the ingredients you have on hand. This recipe can work with several swaps! Try subbing one or a few of the following ingredients and keep the same tangy, ranch flavor.
- You could make this with boneless pork chops or boneless skinless chicken thighs instead.
- This recipe would also be delicious with homemade Italian dressing seasoning instead of ranch seasoning.
- To make this dairy free, use olive oil to brown the chicken with the spices, and dairy-free milk like almond or cashew (unsweetened) in place of the heavy cream.
- To make this gluten-free, be sure to replace the regular flour with a gluten-free all-purpose blend.
Slow Cooker Ranch Chicken
Equipment
- Slow Cooker
- Skillet
Ingredients
- 2 tablespoons butter to brown chicken (optional)
- 1 ½ pounds boneless skinless chicken breast
- 2 tablespoons homemade ranch seasoning
- 1 pound red baby potatoes
- 1 pound carrots peeled and cut into 1-inch chunks
- 1 ½ cup chicken stock
- 2 tablespoons flour
- ¼ cup heavy cream
Instructions
Optional
- Melt butter in skillet over medium-high heat
- Season both sides of chicken breasts with a bit of the ranch seasoning
- Sear on each side until lightly browned
Slow Cooker Steps
- Add potatoes and carrots to bottom of slow cooker
- Place chicken on top
- Add chicken stock and sprinkle with ranch seasoning
- Cover and cook on high for 2-3 hours or on low for 4-6 until chicken reaches internal temp of 165 ℉
- Mix flour with a bit of water to make a paste
- Add paste and cream to slow cooker and stir to combine with chicken broth
- Replace lid and let it continue to cook for 30 minutes or until gravy thickens
Notes
- Could this be made in the Instant Pot? You can make this in an Instant Pot by following the same steps as above for the slow cooker.
- Cook on high pressure for 12 minutes.
- Allow at least a 15 minute natural pressure release and then remove chicken and veggies.
- Stir the flour-paste and cream into the liquid and turn Instant Pot to sauté mode.
- Let it simmer for a few minutes until thickened.
- Could this be a make-ahead freezer meal? You could partially assemble this meal for the freezer by adding the chicken, chopped carrots, and homemade ranch seasoning to a gallon freezer bag. When ready to cook, add your potatoes, chicken stock, and other gravy ingredients!
Nutrition
Slow Cooker Chicken FAQs
- Is it better to cook chicken on high or low in the slow cooker? As long as you are using a high-quality chicken and the recipe is using liquid in the slow cooker, it will be okay to cook on high if necessary. Your best results will be to cook it on low (think “low and slow” for tender meat).
- Why is my chicken in the slow cooker still tough? Chicken becomes dry in the slow cooker when it’s cooked too long and without liquid. Resist opening the top of the slow cooker during cooking time to keep that steam in (use a lid with a rubber gasket).
- Should liquid cover chicken in the slow cooker? The liquid does not have to entirely cover the chicken. You do want enough liquid to provide an even transfer of heat throughout the ingredients, and there will be additional juices released from the chicken throughout the process. Partially covered should be plenty to cook tender meat.
- Can you overcook chicken in the slow cooker? Chicken can be overcooked in the slow cooker. Keep track of cooking times and ensure there is enough liquid to touch all pieces of meat and keep the lid tightly closed to trap the steam. At the end of cooking time, turn to the “keep warm” setting or turn off completely so the chicken does not continue to cook.
