Description
This Slow Cooker Ranch Chicken & Veggies is the ultimate easy comfort food. Juicy chicken breasts are slow-cooked with potatoes, carrots, and green beans in a creamy ranch-seasoned sauce. It’s a hearty, family-friendly dinner that comes together with minimal prep and makes cleanup a breeze!
Ingredients
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2 lbs boneless, skinless chicken breasts or thighs
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1 lb baby potatoes, halved
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2 cups baby carrots
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2 cups green beans (fresh or frozen, ends trimmed)
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1 packet ranch seasoning mix (or 2 tbsp homemade ranch seasoning)
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1 cup low-sodium chicken broth
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1 tbsp olive oil
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1/2 tsp garlic powder
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Salt and pepper to taste
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Optional: 1/4 cup sour cream or cream cheese (for creamier version)
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Fresh parsley for garnish
Instructions
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Place potatoes and carrots in the bottom of the slow cooker.
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Season chicken with salt, pepper, garlic powder, and half of the ranch seasoning. Place on top of the veggies.
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Add green beans on top (or wait and add them in the last hour for firmer texture).
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In a small bowl, mix chicken broth, olive oil, and remaining ranch seasoning. Pour over the chicken and veggies.
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Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken and veggies are tender.
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Optional: Stir in sour cream or cream cheese before serving for a creamy finish.
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Garnish with chopped parsley and serve warm.
Notes
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Add a sprinkle of shredded cheddar or Parmesan cheese on top before serving for extra flavor.
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You can swap green beans for broccoli or peas—just add in the last hour to avoid overcooking.
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Great for meal prep and makes delicious leftovers!