Ingredients
Equipment
Method
- Place the halved or quartered baby potatoes in an even layer on the bottom of your slow cooker. Place the chicken breasts on top of the potatoes.
- Sprinkle the dry ranch seasoning mix evenly over the chicken and potatoes. Pour the chicken broth into the crockpot, avoiding washing off the seasoning.
- Cover the crockpot and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is fully cooked and the potatoes are tender.
- Carefully remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the pot. Add the cubed, softened cream cheese and stir gently until it has completely melted into a smooth, creamy sauce.
- Serve the Crockpot Ranch Chicken and Potatoes warm, garnished with fresh chives or parsley if desired.
Nutrition
Notes
Tip 1: For the creamiest sauce, ensure your cream cheese is at room temperature before adding it to the crockpot. This helps it melt smoothly without any lumps.
Tip 2: If the sauce is too thin, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir this into the slow cooker during the last 20-30 minutes of cooking to thicken it up.
Tip 2: If the sauce is too thin, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir this into the slow cooker during the last 20-30 minutes of cooking to thicken it up.