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Creamy Slow Cooker Chicken and Potatoes

A hands-off, budget-friendly dish featuring tender chicken and creamy Yukon Gold potatoes in a savory ranch sauce, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5-2 pounds boneless, skinless chicken breasts Chicken thighs work too for a richer flavor.
  • 2 pounds Yukon Gold potatoes, diced into 1-inch pieces Russets will fall apart; sweet potatoes add sweetness.
  • 1 can (10.5-ounce) condensed cream of chicken soup Cream of mushroom can be used for an earthier flavor.
  • 1 cup low-sodium chicken broth Can swap with water and bouillon cube.
  • 1 packet (about 1 ounce) dry ranch seasoning mix Substitute Greek seasoning or Italian dressing mix if desired.

Method
 

Preparation
  1. Wash and dice potatoes into 1-inch pieces.
  2. Pat chicken breasts dry and trim excess fat.
  3. In a bowl, whisk together the condensed soup, chicken broth and ranch seasoning until smooth.
Cooking
  1. Layer the diced potatoes in an even layer on the bottom of a 6-quart slow cooker.
  2. Place chicken breasts on top of the potatoes.
  3. Pour the soup-broth-ranch mixture over the chicken and potatoes.
  4. Cover and cook on Low for 6-7 hours, or High for 3-4 hours.
Finishing Touches
  1. Remove chicken to a cutting board. Shred or slice as preferred.
  2. Adjust seasoning with salt, pepper, a squeeze of lemon or chopped parsley.
  3. If sauce is thin, cook on High for an additional 15-30 minutes.

Notes

For thicker sauce, add 1-2 tablespoons cornstarch mixed with cold water near the end of cooking.