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Bird's-eye view of chicken thighs and baby potatoes coated in creamy ranch sauce with melted cheddar cheese.

Slow Cooker Cheesy Ranch Chicken & Potatoes

Tender chicken and baby potatoes in a creamy ranch sauce, topped with melted cheddar cheese, all made in a slow cooker.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 450 kcal

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts
  • 1 pound baby potatoes, halved
  • 1 packet ranch seasoning mix
  • 1 can cream of chicken soup
  • 1 cup chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper, to taste
  • 1 cup shredded cheddar cheese
  • 2 tablespoons fresh parsley, chopped

Instructions
 

  • Prepare potatoes and chicken:

    Rinse the baby potatoes and cut them in half. Remove any visible fat from the chicken breasts and season them lightly with salt and pepper.

  • Layer and season in slow cooker:

    Arrange the potato halves in a single layer at the bottom of the slow cooker. Put the chicken on top, dust with ranch seasoning, then add the cream of chicken soup and chicken broth.

  • Add garlic and onion powders:

    Sprinkle in garlic powder and onion powder, then mix lightly to ensure even coverage.

  • Cook on low or high:

    Set the slow cooker to low for 6-7 hours or high for 3-4 hours.

  • Melt cheese and garnish:

    When done, scatter cheddar cheese over the top, replace the lid, and allow it to rest for 10 minutes so the cheese melts. Garnish with fresh parsley.
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