Crockpot Creamy Ranch Chicken and Potatoes

This creamy ranch chicken is a true set-it-and-forget-it dinner. The potatoes soak up the savory cooking juices, while cream cheese stirred in near the end turns everything into a rich, herby sauce.

Prep: 15 minutes
Cook: 5 to 6 hours on low
Serves: 6

Ingredients

• 2 pounds boneless, skinless chicken thighs
• 1 1/2 pounds baby potatoes, halved
• 1 small yellow onion, sliced
• 3 cloves garlic, minced
• 1 packet ranch seasoning mix
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 1 cup low-sodium chicken broth
• 4 ounces cream cheese, cubed and softened
• 2 tablespoons chopped parsley
• Salt, as needed

Instructions

1. Add the potatoes and onion to the slow cooker. Place the chicken on top.
2. Sprinkle the garlic, ranch seasoning, paprika, and pepper over the chicken. Pour the broth around the sides.
3. Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours, until the potatoes are tender and the chicken reaches 165°F.
4. Transfer the chicken to a plate. Stir the cream cheese into the hot cooking liquid until smooth, then return the chicken to the cooker.
5. Cover and cook for 15 to 20 more minutes. Taste, add salt if needed, and finish with parsley.

Tips

• Chicken thighs stay especially tender, but chicken breasts can be used; begin checking them early.
• If the sauce is thinner than you like, stir together 1 tablespoon cornstarch and 1 tablespoon cold water, add it to the cooker, and cook on high for 10 minutes.
• Refrigerate leftovers in a covered container for up to 3 days.