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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
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Method

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

Method
 

  1. 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.

  2. 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.

  3. Add garlic and onion powders:

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

  4. Cook on low or high:

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

  5. 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.