Description
Hearty slow cooker ranch chicken & veggies deliver comfort straight from home kitchens to dinner tables. Juicy chicken and garden-fresh vegetables mingle with zesty ranch seasoning, promising a simple, satisfying meal that brings families together with minimal kitchen effort.
Ingredients
Scale
Protein:
- 2 pounds (907 grams) boneless, skinless chicken breasts or thighs
Vegetables:
- 1 pound (454 grams) baby potatoes, halved
- 2 cups baby carrots
- 2 cups green beans (fresh or frozen, ends trimmed)
Seasonings and Liquids:
- 1 packet ranch seasoning mix (or 2 tablespoons homemade ranch seasoning)
- 1 cup low-sodium chicken broth
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- Salt and pepper to taste
Optional Creamy Addition:
- ¼ cup sour cream or cream cheese (for creamier version)
Garnish:
- Fresh parsley
Instructions
- Layer root vegetables like potatoes and carrots across the base of the slow cooker, creating a sturdy foundation for the dish.
- Thoroughly coat chicken pieces with a blend of aromatic seasonings including salt, pepper, garlic powder, and half the ranch seasoning mix, ensuring even flavor distribution.
- Strategically arrange green beans atop the chicken, or postpone their addition until the final hour of cooking to preserve their crisp texture.
- Craft a savory liquid mixture by whisking together chicken broth, fragrant olive oil, and the remaining ranch seasoning, then delicately cascade this liquid over the assembled ingredients.
- Secure the slow cooker lid and allow the meal to gently simmer on low temperature for 6-7 hours, or alternatively, use high heat for 3-4 hours until the chicken becomes fork-tender and vegetables reach a perfectly soft consistency.
- For an indulgent touch, swirl in a dollop of tangy sour cream or velvety cream cheese moments before serving, transforming the dish into a luxuriously creamy experience.
- Elevate the presentation by sprinkling freshly chopped parsley across the top, then serve the aromatic meal while still warmly steaming.
Notes
- Enhance vegetable crispness by adding green beans in the final hour of cooking, preserving their vibrant color and tender-crisp texture.
- Replace chicken with tofu or chickpeas for a vegetarian version, adjusting cooking time to prevent overcooking plant-based proteins.
- Create a lighter version by using Greek yogurt instead of sour cream, reducing calories while maintaining a creamy consistency.
- Prep ingredients the night before and store in the refrigerator for a quick morning assembly, saving time during busy weekdays.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Dinner, Lunch
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 305
- Sugar: 3 g
- Sodium: 540 mg
- Fat: 23 g
- Saturated Fat: 11 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 19 g
- Cholesterol: 65 mg