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Creamy Slow Cooker Chicken and Potatoes

A simple, comforting meal made with just 5 ingredients, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5-2 pounds boneless skinless chicken breasts Substitute thighs for richer flavor; reduce cook time slightly.
  • 2 pounds Yukon gold potatoes, diced into 1-inch pieces Russets work too, or use sweet potatoes for a sweeter note.
  • 1 can condensed cream of chicken soup (10.5-ounce) Use cream of mushroom for a different flavor.
  • 1 cup low-sodium chicken broth Or water plus a bouillon cube.
  • 1 packet dry ranch seasoning mix (about 1 ounce) Or use Greek seasoning or Italian dressing mix as a swap.

Method
 

Preparation
  1. Wash and dice Yukon gold potatoes into roughly 1-inch pieces.
  2. Spread the diced potatoes in an even layer on the bottom of the slow cooker insert.
  3. Pat chicken breasts dry, season lightly with salt and pepper, and place them in a single layer on top of the potatoes.
  4. In a small bowl, whisk the condensed cream of chicken soup, chicken broth, and dry ranch seasoning until smooth and uniform.
  5. Pour the sauce evenly over the chicken and potatoes.
Cooking
  1. Cover and cook on LOW for 5–6 hours or on HIGH for 3–4 hours, until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.
Finishing Touches
  1. Taste and add salt and freshly ground pepper as needed. Spoon sauce over the chicken and serve hot.

Notes

For a garlickier, cheesier version, check out the alternate Parmesan garlic chicken and potatoes.