Ingredients
2 pounds boneless, skinless chicken breasts or thighs
1 1/2 pounds red potatoes, scrubbed and cut into 1-inch chunks
1 (1-ounce) packet dry ranch dressing mix
2 (10.5-ounce) cans condensed cream of chicken soup
Directions
Lightly spray the inside of a 4- to 6-quart slow cooker with nonstick cooking spray for easier cleanup (optional but helpful).
Scatter the red potato chunks evenly over the bottom of the slow cooker so they form a bed for the chicken.
Lay the chicken breasts or thighs in a single layer on top of the potatoes.
In a medium bowl, whisk together the dry ranch dressing mix and the condensed cream of chicken soup until mostly smooth and combined. It will be thick—that’s okay.
Pour the creamy ranch mixture evenly over the chicken and potatoes, using a spatula to spread it so everything is well coated.
Cover the slow cooker with the lid and cook on LOW for 6–8 hours, or on HIGH for 3–4 hours, until the chicken is very tender and the potatoes are soft when pierced with a fork.
Once cooked, gently stir from the bottom of the slow cooker to coat all the chicken and potatoes in the thick, glossy ranch sauce. If using chicken breasts, you can leave them in larger chunks or lightly shred them into bite-size pieces right in the pot.
Taste and adjust with a pinch of salt and pepper if needed, then serve the creamy ranch chicken and potatoes hot, spooning plenty of sauce over each serving.
Variations & Tips
For extra creaminess, stir in 2–4 tablespoons of softened cream cheese during the last 20–30 minutes of cooking, letting it melt into the sauce. If your family likes a little more flavor, add 1/2 teaspoon of garlic powder or onion powder to the ranch and soup mixture before pouring it over the chicken. For picky eaters who prefer plainer potatoes, you can tuck a few extra potato chunks along the edges so they’re not as heavily sauced, then spoon them out separately at serving time. To lighten things up a bit, use one can of cream of chicken soup and 1 cup of low-sodium chicken broth instead of two full cans; the sauce will be slightly thinner but still cozy. You can also swap in boneless, skinless chicken thighs for more forgiving, juicy meat that holds up well to long cooking. If you want to sneak in a veggie, add a cup of baby carrots or frozen green beans on top of the potatoes before adding the chicken—no extra steps needed. Leftovers reheat well; if the sauce thickens too much in the fridge, just stir in a splash of milk or broth while warming on the stove or in the microwave.