Slow Cooker Creamy Ranch Chicken and Potatoes
Cozy, creamy, and incredibly easy, this slow cooker dish layers tender chicken, potatoes, and a tangy ranch cream sauce. You’ll love how the flavors meld as everything cooks low and slow, delivering a comforting weeknight staple with minimal effort.
Ingredients
- 1.5 pounds bone-in or boneless chicken thighs, skin removed
- 1 large potato
- 1 can cream of chicken soup
- 1 packet dry ranch dressing mix
- 1 cup chicken broth
- 4 oz cream cheese
- 0.5 cup sour cream
- 2 cloves garlic
- 1 tablespoon olive oil
- to taste salt and pepper
- 1 teaspoon paprika
Instructions
- If you have time, heat the olive oil in a skillet over medium-high heat and sear the chicken thighs for 2–3 minutes per side just until lightly browned. Transfer to the slow cooker. This step adds depth of flavor but is optional.
- Scatter the potato chunks over the bottom of the slow cooker. They’ll act as a natural rack for the chicken and soak up delicious flavors.
- In a medium bowl, whisk together the cream of chicken soup, ranch dressing mix, chicken broth, and minced garlic until smooth. Pour this mixture over the potatoes and chicken.
- Dot the softened cream cheese over the top. Cover and cook on low for 6–7 hours or until the potatoes are tender and the chicken reaches an internal temperature of 165°F (74°C).
- About 15 minutes before serving, whisk in the sour cream until creamy. If you’d like a thinner sauce, add a splash more broth. Taste and season with salt, pepper, and paprika as needed.