Description
A rich, tangy, and bright weeknight dinner featuring tender shredded chicken and creamy baby potatoes in a savory ranch sauce, all made effortlessly in a slow cooker.
Ingredients
Scale
- 2 to 3 large boneless, skinless chicken breasts
- 1.5 pounds baby red or yellow potatoes
- 1 packet (about 1 ounce) dry ranch seasoning mix
- 1 cup full-fat sour cream
- 1.5 cups sharp cheddar cheese, shredded
- 1/2 cup low-sodium chicken broth
- 2 tablespoons chopped fresh parsley
- 3 cloves fresh garlic, minced
- 2 tablespoons unsalted butter
Instructions
- Wash baby potatoes; leave small ones whole or cut larger ones in half.
- Place chicken breasts in the bottom of a 6-quart slow cooker and spread potatoes over them.
- In a medium bowl, whisk together ranch dressing mix, sour cream, chicken broth, minced garlic, and melted butter.
- Pour the ranch mixture over the chicken and potatoes, ensuring everything is coated.
- Cover and cook on low for 6 hours or high for 4 hours, until chicken reaches 165°F.
- Remove chicken and shred with two forks.
- Stir shredded cheese into the sauce until melted, then return chicken to the pot and toss to coat.
- Sprinkle with fresh parsley and serve immediately.
Notes
Do not use frozen chicken as it releases excess water. Add cheese at the end to prevent separation. For a lighter option, substitute sour cream with Greek yogurt. The dish reheats well; add a splash of broth or milk to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving contains a
- Calories: 450
- Sugar: 3
- Sodium: 800
- Fat: 25
- Saturated Fat: 12
- Carbohydrates: 20
- Fiber: 2
- Protein: 35
Keywords: slow cooker, ranch chicken, cheesy potatoes, weeknight dinner, easy recipes, comfort food, meal prep