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Crock Pot Creamy Chicken

A comforting and easy slow-cooker meal featuring tender chicken, fork-soft potatoes, and sweet baby carrots in a creamy ranch-and-chicken-soup sauce.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large Russet potatoes, chopped into 2-inch chunks Uniform sizes help them cook evenly.
  • 4 pieces boneless, skinless chicken breasts Thin-cut breasts cook faster; thick ones are fine on LOW.
  • 2 cups baby carrots About a standard bag.
  • 1 packet dry ranch seasoning mix
  • 1 cup regular milk Substitute: half-and-half for extra creaminess, or unsweetened almond/oat milk for a lighter option.
  • 10 ounces cream of chicken canned soup Substitutes: cream of mushroom or cream of celery for a different flavor.

Method
 

Preparation
  1. In a medium bowl, whisk the milk, ranch seasoning packet, and cream of chicken soup until smooth and lump-free.
  2. Place the chopped potatoes in the bottom of the crock pot in an even layer.
  3. Put the baby carrots on top of the potatoes.
  4. Nestle the chicken breasts on top of the vegetables, spreading them evenly.
  5. Pour the mixed sauce evenly over the chicken and vegetables, using a spatula or spoon to nudge the sauce into any gaps.
Cooking
  1. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until chicken reaches 165°F and potatoes are fork-tender.
  2. For a creamier sauce, remove the lid in the last 20–30 minutes and switch to HIGH to reduce liquid or stir in 1–2 tablespoons of cornstarch mixed with cold water and cook for another 15–20 minutes.
Serving
  1. Serve hot, spooning plenty of sauce over chicken and vegetables.
  2. Garnish with chopped parsley or chives if desired.

Notes

Cool leftovers to room temperature and store in an airtight container for 3–4 days. Freeze in single-serving portions for up to 3 months. Reheat thoroughly.