Pioneer Woman Crockpot Ranch Chicken Recipe

This Pioneer Woman Crockpot Ranch Chicken Recipe is a creamy and easy recipe, which is made with cream of chicken soup and ranch dressing mix. It’s a great choice for a busy weeknight, ready in about 6 hours.

Pioneer Woman Crockpot Ranch Chicken Recipe Ingredients

• 6 medium Russet potatoes, chopped
• 2 cups baby carrots
• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 1 (23 oz) can cream of chicken soup
• 1 (1 oz) packet ranch dressing mix
• 1/2 cup milk
• Fresh parsley, for garnish (optional)

How To Make Pioneer Woman Crockpot Ranch Chicken Recipe

1. Prep the Slow Cooker: Spray the inside of your crockpot with nonstick cooking spray for easy cleanup.
2. Layer the Vegetables: Place the chopped potatoes and baby carrots in an even layer at the bottom of the slow cooker.
3. Add and Season Chicken: Arrange the chicken breasts on top of the vegetables. Season them lightly with salt and pepper.
4. Make the Ranch Sauce: In a medium bowl, whisk together the cream of chicken soup, the packet of ranch dressing mix, and the milk until smooth.
5. Cook the Dish: Pour the ranch sauce mixture evenly over the chicken and vegetables. Cover the crockpot and cook on HIGH for 5–6 hours or on LOW for 8–9 hours, until the chicken is cooked through and the vegetables are tender.
6. Garnish and Serve: Garnish with fresh parsley if desired and serve warm.

Recipe Tips

• How can I thicken the sauce? If you prefer a thicker sauce or gravy, remove the cooked chicken and vegetables. In a small bowl, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir the slurry into the liquid in the crockpot, turn the heat to high, and let it cook for about 15 minutes until thickened.
• Can I use different vegetables? Yes, feel free to add other hearty vegetables like green beans or corn. Add them during the last hour of cooking so they don’t get too soft.
• Can I use chicken thighs instead of breasts? Absolutely. Boneless, skinless chicken thighs work wonderfully in this recipe and tend to stay even more moist during the long cooking time.
• How do I prevent the vegetables from getting mushy? Cut the potatoes and carrots into larger chunks. Smaller pieces are more likely to break down and become mushy over the long cooking period.

What To Serve With Crockpot Ranch Chicken

This is a hearty one-pot meal, but it’s also delicious with:

• A side of crusty bread for soaking up the sauce
• Steamed broccoli or a simple green salad
• Served over egg noodles or rice

How To Store Crockpot Ranch Chicken

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors are often even better the next day. Freeze: You can freeze the cooked chicken and sauce for up to 3 months. The texture of the potatoes and carrots may change slightly upon thawing, but it will still be tasty.

Crockpot Ranch Chicken Nutrition Facts

• Calories: 380 kcal
• Protein: 30g
• Fat: 12g
• Carbohydrates: 38g
• Sodium: 1150mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Pioneer Woman Crockpot Ranch Chicken Recipe

Recipe by MarryCourse: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

5

hours 

45

minutes

Calories

380

kcal

A creamy, ranch-flavored chicken and veggie crockpot meal that’s easy, hearty, and perfect for busy families.

Ingredients

• 6 medium Russet potatoes, chopped

• 2 cups baby carrots

• 4 boneless, skinless chicken breasts

• Salt and pepper, to taste

• 1 (23 oz) can cream of chicken soup

• 1 (1 oz) ranch dressing mix

• 1/2 cup milk

• Fresh parsley (optional)

Directions

• Spray the inside of a crockpot with nonstick spray.
• Layer the chopped potatoes and carrots on the bottom.
• Place the chicken breasts on top of the vegetables and season with salt and pepper.
• In a bowl, mix the cream of chicken soup, ranch mix, and milk until smooth.
• Pour the sauce mixture over the chicken.
• Cover and cook on HIGH for 5–6 hours or on LOW for 8–9 hours.
• Garnish with fresh parsley before serving.

Notes

• Thicken the Sauce: To thicken the sauce at the end, stir in a cornstarch slurry and cook on high for 15 minutes.
• Add Variety: Feel free to add other vegetables like corn or green beans, or stir in some shredded cheddar cheese at the end.
• Serving Suggestion: This dish is great served on its own or over rice, noodles, or with a side of crusty bread.
• Easy Prep: This is a true “dump and go” meal, perfect for setting up in the morning for a ready-made dinner.