Ranch Chicken Slow Cooker Recipe With Vegetables Is Crazy Creamy (7 Ingredients) by Elisa Schmitz

When looking for easy chicken recipes, look no further than your slow cooker. When looking for delicious chicken recipes, look no further than a packet of ranch dip mix. But it's what you blend with the ranch dip packet that makes all the difference in the flavor and texture of the sauce.

This slow-cooker ranch chicken recipe combines easy and delicious – slow cooker and ranch – into this simple yet succulent dinner recipe that is crazy creamy. Other recipes using ranch dip mix often use condensed "cream of something" canned soups to blend with the packet of ranch, but you won't find "cream of anything" soup in this recipe. So what makes it so creamy? A tub of whipped cream cheese!

Yes, whipped cream cheese is what makes this slow-cooker ranch chicken with vegetables recipe so crazy creamy. The sauce has the savory flavor of ranch dressing and the buttery texture of melted cream cheese. Yum! Plus this recipe is high in protein. Check out the health benefits of protein.

To make this super creamy slow cooker ranch chicken recipe, you will need chicken, whipped cream cheese, a ranch dip packet, milk, carrots, potatoes and broccoli. The chicken bouillon powder is optional. After just 10 minutes of prep and four hours of slow cooking, your creamy delicious dinner is ready. I used a packet of Hidden Valley Ranch dip mix, but you can make your own ranch dip seasoning blend if you prefer.

You can serve this flavorful high-protein chicken and vegetable dinner on its own, or over rice or pasta, or with a slice of fresh baked bread. I served it over turmeric rice to soak up all the yummy sauce. The leftovers are even better for lunch the next day!

Cuisine: American 
Prep Time: 10 minutes 
Cook Time: 4 hours (high) or 8 hours (low) 
Total Time: 4 to 8 hours 
Servings: 8

Ingredients

• 2 pounds boneless/skinless chicken breasts or thighs (or a combination)
• 1 ounce (1 packet) ranch dip mix
• 12 ounces (1 large tub) whipped cream cheese
• 1/8 cup milk of choice
• 1 1/2 cups baby carrots
• 4 medium potatoes, peeled and cut into chunks
• 1 1/2 cups broccoli, chopped
• 1 teaspoon chicken bouillon powder (optional)

Here's how to make it:

1. Before you do anything, turn on your slow cooker so it starts to warm up. Place the whipped cream cheese, milk and ranch dip mix into the warm slow cooker. If you are using the chicken bouillon powder, add it now as well. Stir to combine. (I added a teaspoon of chicken bouillon powder to the sauce for extra flavor, but that is optional. I used almond milk, but you can use your preferred milk.)
   
2. Place the chicken, carrots, potatoes and broccoli into the sauce in the slow cooker. Season with salt and pepper, if desired. Toss to coat and ensure that everything is covered in the sauce. (You can use boneless/skinless chicken breasts or thighs or a combination, which is what I used because I like the blend. I used medium russet potatoes, but any type of potatoes sliced into chunks would work.)
   
3. Cover the slow cooker with the lid. Cook on high heat for 4 hours or on low heat for 8 hours. Chicken is done when it reaches 165 degrees F on a food thermometer.
   
4. Serve on its own or over rice or pasta, or with a side of fresh-baked bread. Store leftovers in an airtight container in the refrigerator. You also can freeze them.
   

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