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Simple Ranch Chicken Feast
Get ready to fall for this Slow Cooker Velvety Ranch Chicken dish. It's total comfort cooking with soft chicken bathed in the tastiest ranch mixture alongside perfectly done veggies. Just toss the ingredients in your Crock Pot and walk away while it works its magic during your busy day.
What Makes This Dish Special
Here's a meal that'll rescue your dinner plans again and again. The velvety sauce tastes amazing and all ingredients cook together beautifully. It's crazy easy to throw together and fits everything from hectic evenings to casual gatherings with guests.
What To Gather
- Main Player: Boneless chicken breasts for tenderness without the fat.
- Filling Foundation: Small potatoes or diced russets that grab all that sauce.
- Colorful Addition: Baby carrots bringing brightness and taste.
- Flavor Booster: Packaged ranch mix makes everything taste awesome.
- Sauce Base: Condensed chicken soup forms that wonderful sauce.
- Silky Element: Milk blends everything into creaminess.
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Cooking Steps
- Mix Your Liquid
- Stir together your soup milk and ranch powder until completely smooth.
- Load Your Cooker
- Drop your chicken potatoes and carrots into the slow cooker then drizzle that tasty mixture over top.
- Walk Away
- Set lid on and cook LOW for 6 to 8 hours or HIGH for 3 to 4 until everything feels soft to touch.
- Finish Up
- Pull apart that chicken if you'd like mix everything together and you're good to go.
Tricks For Perfect Results
If your sauce looks split just remove everything stir it well and put it all back together. Red spuds work great in this too. Need more sauce? Just add another soup can or splash in some chicken stock.
Storing Leftovers
This stuff keeps nicely in your fridge for around 5 days when stored tight. Just heat it up in your microwave or on the stovetop and give a quick stir if the sauce needs coming back together.
Customize It
Serve with some warm bread or whip up a side Caesar. Cutting carbs? Swap in cauliflower instead of spuds. I sometimes use mushroom soup or add green beans to change things up since it's so adaptable.
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Frequently Asked Questions
- → Can I cook chicken straight from frozen?
It's safer to thaw your chicken beforehand. Cooking it frozen could lead to uneven texture and improper cooking.
- → Are there swaps for cream of chicken soup?
Sure, try cream of celery, mushroom, or even a homemade white sauce using chicken broth.
- → Can I throw in more veggies?
Absolutely! Add peas, corn, or green beans in the final hour to keep them from turning mushy.
- → Why stick to large potato chunks?
Cutting them into 2-inch pieces ensures they stay firm and cook evenly with your chicken.
- → Can I swap out Russets for another potato type?
Totally! Gold or red potatoes hold up just as well in long cooking times.