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Slow Cooker Ranch Chicken & Veggies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 128 reviews
  • Author: Emily
  • Prep Time: 5 minutes
  • Cook Time: 3 hours (high) or 6 hours (low)
  • Total Time: 3 hours 5 minutes (high) or 6 hours 5 minutes (low)
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Low Fat

Description

This Slow Cooker Ranch Chicken & Veggies recipe is a comforting, one-pot meal featuring tender chicken breasts cooked with carrots and potatoes in a flavorful homemade ranch seasoning blend. The dish is finished with a creamy Greek yogurt-based ranch dressing, making it perfect for an easy, healthy dinner that requires minimal effort and delivers big taste.

Ingredients

Units Scale

Ranch Seasoning

  • 2 tablespoons onion powder
  • 1/4 teaspoon granulated garlic powder
  • 1 teaspoon dried dill
  • 1 teaspoon kosher salt

Main Ingredients

  • 3 cups 1/2-inch diced yellow waxy potato
  • 3 cups 1/2-inch diced carrots
  • 1/4 cup chicken stock
  • 2 pounds boneless, skinless chicken breasts (or boneless, skinless thighs)
  • 1 tablespoon Ranch Seasoning (divided)
  • 1/2 teaspoon kosher salt

Ranch Dressing

  • 1/3 cup whole Greek yogurt (or non-dairy yogurt)
  • 1 tablespoon avocado mayo
  • 1 teaspoon apple cider vinegar (or fresh lemon juice)
  • 1 tablespoon + 2 teaspoons Ranch Seasoning

Instructions

  1. Make the Ranch Seasoning: Combine the onion powder, granulated garlic powder, dried dill, and kosher salt in a small bowl. Stir until all ingredients are well mixed to create your homemade ranch seasoning blend.
  2. Prepare the Vegetables: Place the diced potatoes and carrots into the bottom of a 6-quart slow cooker. Pour in the chicken stock, then sprinkle ½ tablespoon of the ranch seasoning over the vegetables. Toss to combine and evenly coat the veggies with the seasoning.
  3. Add the Chicken: Arrange the chicken breasts on top of the seasoned vegetables. Sprinkle the remaining ½ tablespoon of ranch seasoning and ½ teaspoon of kosher salt evenly over the chicken to enhance its flavor.
  4. Slow Cook the Dish: Cover the slow cooker and cook on high for 3 hours or on low for 6 hours. Cooking times can vary depending on your slow cooker model. The chicken should be cooked through and the vegetables tender once done.
  5. Make the Ranch Dressing: While the chicken cooks, whisk together the Greek yogurt, avocado mayo, apple cider vinegar, and 1 tablespoon plus 1 teaspoon of the ranch seasoning in a small bowl until smooth. Taste and adjust the seasoning if desired.
  6. Serve: When cooking is complete, carefully remove the chicken and vegetables from the slow cooker. Slice the chicken breasts and serve alongside the cooked veggies with the ranch dressing on the side for drizzling or dipping.

Notes

  • This recipe uses a simple homemade ranch seasoning blend, but you can substitute with store-bought ranch seasoning if preferred.
  • Using yellow waxy potatoes helps maintain texture during slow cooking without disintegrating.
  • Chicken breasts or thighs can be used depending on your preference; thighs will yield a juicier dish.
  • Adjust the ranch seasoning quantity or ingredients in the dressing to suit your taste.
  • Ensure your slow cooker is large enough (6-quart recommended) to accommodate all ingredients comfortably.
  • This meal is versatile and perfect for meal prep or easy weeknight dinners.

Nutrition

  • Serving Size: 1 serving (1/6 of recipe)
  • Calories: 319 kcal
  • Sugar: 4 g
  • Sodium: 716 mg
  • Fat: 6 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0.02 g
  • Carbohydrates: 28 g
  • Fiber: 4 g
  • Protein: 36 g
  • Cholesterol: 98 mg

Find it online: https://emilyquickdinners.com/slow-cooker-ranch-chicken-and-veggies-recipe/