Pioneer Woman Crockpot Ranch Chicken

This Pioneer Woman Crockpot Ranch Chicken is an ultra-comforting, one-pot dinner packed with tender chicken breasts, creamy ranch-flavored sauce, and hearty vegetables. It’s the kind of cozy slow cooker meal that practically cooks itself—and it’s perfect for busy weeknights or laid-back weekends.

Why You’ll Love This Crockpot Ranch Chicken Recipe

• Effortless prep – Just a few minutes of chopping and mixing, then let the crockpot do the rest.
• Bold, creamy flavor – Ranch seasoning and cream of chicken soup infuse every bite.
• One-dish dinner – Chicken, potatoes, and carrots all cook together.
• Family-friendly – A dish both kids and adults will ask for again.

Ingredients

• 6 medium Russet potatoes, cut into 2-inch pieces
• 2 cups baby carrots
• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 1 (23 oz) can condensed cream of chicken soup
• 1 (1 oz) packet dry ranch dressing mix
• ½ cup milk
• Fresh chopped parsley (optional, for garnish)

How to Make Crockpot Ranch Chicken

1. Serve: Garnish with chopped parsley if desired and serve hot.
2. Prepare the crockpot: Spray a 7-quart crockpot with nonstick spray.
3. Layer the base: Add chopped potatoes and carrots to the bottom.
4. Add chicken: Place chicken breasts on top and season with salt and pepper.
5. Mix the sauce: In a bowl, whisk together cream of chicken soup, ranch mix, and milk.
6. Assemble: Pour sauce evenly over the chicken.
7. Cook: Cover and cook on HIGH for 5–6 hours or LOW for 8–9 hours. Do not lift the lid during cooking.

Expert Tips

• Cut potatoes evenly to ensure they cook at the same rate.
• Avoid lifting the lid—it slows down cooking significantly.
• Use low-sodium soup to control saltiness.
• Want thicker sauce? Stir in a cornstarch slurry at the end.

Recipe Variations

• Veggie Swap: Try adding bell peppers or green beans in the last hour.
• Cheesy Finish: Sprinkle shredded cheddar over the top during the last 15 minutes.
• Spicy Kick: Add crushed red pepper flakes or a dash of hot sauce.
• Protein Swap: Use boneless thighs instead of breasts.

Storage Instructions

• In the Fridge: Store leftovers in an airtight container for up to 4 days.
• In the Freezer: Portion and freeze for up to 3 months. Remove excess air from containers or bags.

How to Reheat Crockpot Ranch Chicken

• Microwave: Heat in a covered dish on medium for 1–2 minutes, stirring halfway.
• Oven: Place in a baking dish, cover with foil, and bake at 350°F for 10–15 minutes.

FREQUENTLY ASKED QUESTIONS

• How do I prevent the potatoes from becoming mushy?
  Cut them into uniform pieces and avoid overcooking. You can also add them halfway through cooking for firmer texture.
• How do I know when the chicken is done?
  Check that the internal temperature is 165°F and the chicken shreds easily with a fork.
• How do I thicken the sauce if it’s too thin?
  Mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the crockpot near the end of cooking.
• Can I serve this with rice or pasta instead?
  Yes! It’s delicious over rice, egg noodles, or even mashed potatoes.

More Pioneer Woman Recipe:

• Pioneer Woman Chicken Ala King
• Pioneer Woman Green Chile Chicken Enchilada Casserole
• Pioneer Woman Chicken Biscuit Casserole

Nutrition Facts

Amount Per Serving

• Calories: 380
• Total Fat: 12g
• Saturated Fat: 4g
• Cholesterol: 100mg
• Sodium: 980mg
• Total Carbohydrates: 32g
• Dietary Fiber: 4g
• Sugars: 4g
• Protein: 35g