Ingredients:

  • 1.5 – 2 lbs boneless, skinless chicken breasts or thighs
  • 1.5 lbs baby potatoes, halved if large
  • 1 (1 oz) packet ranch seasoning mix
  • 1 (10.5 oz) can cream of chicken soup
  • ½ cup sour cream
  • ½ cup milk
  • ½ tsp garlic powder (optional)
  • Salt & black pepper, to taste
  • 1 tbsp olive oil or melted butter (optional)
  • Fresh chopped parsley (for garnish, optional)

Instructions:

  1. Lightly grease or spray the inside of the slow cooker.
  2. Place the baby potatoes in the bottom of the slow cooker.
  3. Lay the chicken breasts (or thighs) on top of the potatoes.
  4. Sprinkle the ranch seasoning evenly over the chicken and potatoes. Ensure everything is coated.
  5. In a small bowl, whisk together the cream of chicken soup, sour cream, milk, garlic powder (if using), and olive oil/butter (if using).
  6. Pour the creamy sauce mixture evenly over the chicken and potatoes.
  7. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and the potatoes are fork-soft.
  8. Using two forks, gently shred the chicken if desired. Stir everything gently to coat.
  9. Spoon the creamy chicken and potatoes into bowls or plates. Garnish with fresh chopped parsley (optional).