Ingredients
Scale
- 24 ounces tiny red potatoes, or Yukon Gold
- 16 ounces baby carrots
- 2 pounds boneless skinless chicken breasts, or thighs
- 21.5 ounces cream of chicken soup (2–10.5 ounce cans)
- ½ cup chicken stock
- 4 ounces chopped chiles (optional but recommended)
- 1 ounce Ranch seasoning mix
Instructions
- Season the chicken with salt, pepper, and a tablespoon of the Ranch dressing mix.
- Add the washed baby potatoes and carrots to the slow cooker. No need to peel.
- Top with the seasoned chicken.
- Blend the cream of chicken soup, chicken stock, chiles, and remaining Ranch dressing mix until smooth.
- Pour over the chicken and vegetables.
- Cook on low for 8 hours or on high for 4 hours.
- Shred the chicken or break it into chunks with a fork before serving.
Notes
- For Instant Pot: Follow steps 1-5, then cook on manual for 16 minutes with a quick release.
- For oven: Bake at 350°F for 35-40 minutes; cook vegetables separately.
- Prep Time: 10 minutes
- Cook Time: 8 hours (low) or 4 hours (high)
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 8g
- Sodium: 980mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 90mg