Description
A comforting one-pot meal featuring tender chicken, cheesy goodness, and flavorful ranch seasoning, perfect for busy weeknight dinners.
Ingredients
Scale
- 4 pieces boneless, skinless chicken breasts
- 1 pound baby potatoes, halved
- 1 packet ranch seasoning mix (about 1 oz)
- 1 cup shredded cheddar cheese
- 1 cup cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Wash and halve the baby potatoes. Season them lightly with salt, pepper, garlic powder, and onion powder.
- Place the potatoes evenly in the bottom of the slow cooker.
- Pat the chicken breasts dry and season both sides with ranch seasoning, salt, and pepper.
- In a medium bowl, whisk together the cream of chicken soup and chicken broth until smooth. Pour half over the potatoes.
- Arrange the chicken on top of the potatoes in a single layer and pour the remaining soup mixture over the chicken.
- Cover and cook on LOW for 4 hours or on HIGH for 2 to 2.5 hours until the chicken reaches 165°F and potatoes are fork-tender.
- About 10 minutes before serving, sprinkle the shredded cheddar over the chicken and cover to let it melt.
- Let the dish rest for 5 minutes before serving. Optionally shred chicken before serving and garnish with parsley.
Notes
Use boneless skinless thighs for richer flavor, or swap cheddar for Monterey Jack cheese. Add lime juice for a flavor boost before serving.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 900mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 100mg