Crockpot Creamy Ranch Chicken and Potatoes

• 3 pounds chicken thighs, boneless and skinless
• 4 cups baby red potatoes, halved
• 1 packet ranch seasoning mix
• 1 can cream of chicken soup
• 1 cup sour cream
• 1/2 cup milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt to taste
• Fresh parsley for garnish

Steps

1. 1 Place chicken thighs in the bottom of a crockpot.
2. 2 Add the halved potatoes on top of the chicken.
3. 3 In a bowl, mix together the ranch seasoning, cream of chicken soup, sour cream, milk, garlic powder, and onion powder until smooth.
4. 4 Pour the ranch mixture evenly over the chicken and potatoes.
5. 5 Season with salt to taste.
6. 6 Cover and cook on low for 4 hours, or on high for 2 hours.
7. 7 Before serving, give everything a gentle stir.
8. 8 Garnish with fresh parsley.

Equipment

• Crockpot
• Mixing bowl
• Skillet (optional for searing)

Variations

• Add diced bell peppers for a pop of color and sweetness.
• Substitute chicken thighs with chicken breasts for a leaner option.

Substitutions

• If you don't have ranch seasoning, substitute with a mix of dried herbs like dill, chives, and parsley.

Pairings

• Serve with a crisp white wine like Sauvignon Blanc.
• A cold beer like a pale ale complements the creamy richness.

Nutrition

Tips

• For a richer flavor, sear the chicken thighs in a skillet before adding them to the crockpot.
• If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir into the crockpot during the last 15 minutes of cooking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.

Serving Suggestions

• Serve with a side of steamed green beans or a fresh garden salad.
• Pairs well with warm crusty bread.

FAQ