Preparation Time
- Preparation Time: 10 minutes
- Cooking Time: 6-7 hours on low or 3-4 hours on high
- Total Time: Approximately 7 hours 10 minutes
Ingredients
- 2 pounds chicken tenderloins
- 1 pound baby potatoes, cut in half
- 2 cups baby carrots
- 1 10.5-ounce can condensed cream of chicken soup
- ½ cup whole milk
- 1 1-ounce packet ranch seasoning
Directions
- Prepare the Crockpot: Lightly grease the inside of the crockpot with butter or cooking spray.
- Layer Vegetables and Chicken: Place the halved baby potatoes and baby carrots at the bottom of the crockpot. Lay the chicken tenderloins on top of the vegetables.
- Mix Sauce: In a bowl, whisk together the condensed cream of chicken soup, whole milk, and ranch seasoning packet until smooth. Pour this mixture over the chicken and vegetables in the crockpot.
- Cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and the vegetables are cooked through.
- Serve: Check seasoning and adjust with salt and pepper if needed. Serve hot directly from the crockpot.
Cook Notes
For a thicker sauce, mix a tablespoon of cornstarch with two tablespoons of water and stir into the crockpot 30 minutes before the end of cooking time.
Variations
- Keto Version: Substitute the potatoes with chopped cauliflower and use a keto-friendly cream soup.
- Low-Carb Version: Replace potatoes with more non-starchy vegetables like zucchini or bell peppers.
Nutrition Facts (estimated per serving)
- Calories: 330 kcal
- Protein: 28 g
- Carbohydrates: 25 g
- Fat: 12 g
- Cholesterol: 70 mg
- Sodium: 950 mg
- Fiber: 3 g
- Sugar: 5 g
Crockpot Ranch Chicken and Potatoes is a wonderfully simple dish that brings a touch of gourmet to everyday dining, offering a delightful blend of flavors and textures that the whole family can enjoy. Whether you’re looking for an effortless weeknight dinner or a cozy meal to share, this recipe promises satisfaction with every bite.
