Description

A comforting, creamy slow cooker meal featuring tender chicken, buttery potatoes, and a rich ranch cheese sauce. This easy recipe requires minimal prep time and delivers maximum flavor for busy weeknights.

Ingredients

Scale

2 to 3 pounds boneless, skinless chicken breasts
1.5 pounds baby red or Yukon Gold potatoes, cut into bite-sized chunks
1 packet (1 ounce) dry ranch seasoning mix
1/2 cup low-sodium chicken broth
2 tablespoons unsalted butter, melted
1/2 cup full-fat sour cream
1.5 cups shredded sharp cheddar cheese
2 to 3 stalks green onions, chopped

Instructions

Wash and cut baby potatoes into uniform, bite-sized chunks. Place them in the bottom of a 4-6 quart slow cooker.
Place chicken breasts in a large bowl, drizzle with melted butter, and sprinkle with dry ranch seasoning. Toss to coat evenly.
Layer the seasoned chicken breasts on top of the potatoes in the slow cooker. Pour chicken broth over everything.
Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until chicken reaches 165°F and potatoes are tender.
Remove chicken from the pot and shred it with two forks. Stir sour cream into the liquid in the slow cooker until smooth. Return shredded chicken to the pot.
Sprinkle shredded cheddar cheese over the top. Cover and cook on HIGH for 10-15 minutes until cheese is melted and bubbly.
Garnish with chopped green onions and serve immediately.

Notes

For best results, cook on LOW to keep chicken juicy. Add sour cream off the heat to prevent curdling. Pat chicken dry before seasoning to help ranch mix adhere. If using frozen chicken, increase cooking time by 1-2 hours on LOW. Leftovers store in the fridge for up to 3 days.

Prep Time: 10 minutes
Cook Time: 6 hours 30 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: Approximately 1/4 of
Calories: 550
Sugar: 2
Sodium: 850
Fat: 28
Saturated Fat: 14
Carbohydrates: 35
Fiber: 3
Protein: 42

Keywords: slow cooker, crockpot, ranch chicken, cheesy potatoes, easy dinner, comfort food, weeknight meals, family friendly