Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Crockpot Ranch Chicken and Potatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 23 reviews
  • Author: Beverly
  • Prep Time: 10 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 10 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Gluten Free

Description

This Crockpot Ranch Chicken and Potatoes recipe offers a flavorful, easy-to-make one-pot meal perfect for busy days. Tender chicken breasts or thighs are slow-cooked atop seasoned baby potatoes with a savory ranch seasoning blend and a hint of garlic and paprika, resulting in a comforting, juicy dinner. Optional cheddar cheese adds a creamy finish, while fresh parsley brings a burst of color and freshness. Minimal prep and hands-off slow cooking make it ideal for home cooks seeking convenience without sacrificing taste.

Ingredients

Scale

Chicken and Potatoes

  • 1.5 pounds boneless, skinless chicken breasts or thighs
  • 1.5 pounds baby potatoes, halved
  • 2 tablespoons olive oil

Seasonings

  • 1 packet (1 oz) ranch seasoning mix, divided
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/2 cup low-sodium chicken broth

Optional Toppings and Garnish

  • 1 cup shredded cheddar cheese (optional)
  • 2 tablespoons chopped fresh parsley (for garnish)

Instructions

  1. Prepare the Potatoes: In a large bowl, toss the halved baby potatoes with olive oil, half of the ranch seasoning mix, garlic powder, onion powder, paprika, and black pepper until they are evenly coated.
  2. Layer in Crockpot: Place the seasoned potatoes in the bottom of a 6-quart slow cooker, creating an even layer as the base for the dish.
  3. Add the Chicken: Lay the boneless, skinless chicken breasts or thighs on top of the potatoes in the slow cooker.
  4. Season the Chicken: Sprinkle the remaining ranch seasoning mix evenly over the chicken pieces.
  5. Add Broth: Pour the low-sodium chicken broth around the chicken (avoiding pouring directly on it) to keep the chicken moist during cooking.
  6. Cook: Cover the slow cooker and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is fully cooked through and the potatoes are tender when pierced with a fork.
  7. Add Cheese (Optional): If using cheddar cheese, sprinkle it over the cooked chicken and cover the slow cooker again for an additional 5 to 10 minutes until the cheese melts.
  8. Garnish and Serve: Before serving, sprinkle chopped fresh parsley over the dish for a fresh, vibrant finish.

Notes

  • You can substitute baby potatoes with russet or Yukon gold potatoes cut into chunks.
  • Add green beans or broccoli during the last hour of cooking to make this a complete one-pot meal.
  • For a lower sodium option, consider using a reduced-sodium ranch seasoning mix or adjusting the amount used.
  • Leftovers can be refrigerated for up to 3 days and reheated gently in the microwave or stovetop.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://onepotmealideas.com/crockpot-ranch-chicken-and-potatoes-recipe/