Crockpot Ranch Chicken and Potatoes
This Crockpot Ranch Chicken and Potatoes is an easy slow cooker dinner made with tender chicken thighs, buttery baby potatoes, ranch seasoning, cream cheese, and sharp cheddar. Finished with crispy bacon and fresh chives, it is creamy, comforting, and perfect for busy weeknights.
Equipment
- 6-quart slow cooker
- cutting board
- chef's knife
- measuring cups and spoons
- wooden spoon or spatula
- instant-read thermometer recommended
Ingredients
- 2 lb baby yellow potatoes, halved
- 2 lb boneless skinless chicken thighs
- 1 oz ranch seasoning mix (1 packet or 3 tbsp homemade)
- 3 cloves garlic, minced
- 1/2 tsp black pepper
- 4 tbsp butter, cut into pieces
- 1/2 cup low-sodium chicken broth
- 4 oz cream cheese, cubed and softened
- 1/2 cup shredded sharp cheddar cheese
- 4 slices bacon, cooked crisp and crumbled
- 2 tbsp fresh chives, chopped
Instructions
- Arrange the halved baby yellow potatoes in an even layer in the bottom of a 6-quart slow cooker.
- Place the boneless skinless chicken thighs over the potatoes in a single layer without stirring them together.
- Sprinkle the ranch seasoning, minced garlic, and black pepper over the chicken. Scatter the butter pieces over the top and pour the chicken broth around the edge of the slow cooker.
- Cover and cook on LOW for 6 hours or HIGH for 3 to 3 1/2 hours, until the chicken reaches 175°F and the potatoes are completely tender. Avoid lifting the lid before the final hour.
- Turn the slow cooker off or set it to WARM. Scatter the softened cream cheese and shredded sharp cheddar over the chicken and potatoes. Let stand undisturbed for 5 minutes.
- Stir gently until the cream cheese and cheddar are fully melted and the sauce is glossy and thick, breaking the chicken into large pieces as you stir.
- Leave the lid off for 10 minutes so the sauce thickens around the potatoes. Top with the crumbled bacon and chopped chives.
- Serve the ranch chicken and potatoes warm directly from the slow cooker.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat with a splash of chicken broth, stirring often. Avoid reheating at full microwave power because the cream cheese sauce may separate. Freezing is not recommended, as the potatoes can become grainy and the sauce may split. Add the bacon and chives after reheating rather than before storing.