Slow Cooker Garlic Ranch Chicken & Potatoes
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With back-to-school right around the corner, I’m all about simple meals I can throw into the slow cooker in the morning and come back at dinner for a comforting meal. That’s why I find myself making this Slow Cooker Garlic Ranch Chicken & Potatoes on repeat. Tender chicken, buttery baby potatoes, savory garlic, and ranch seasoning cook low and slow until everything is perfectly flavorful for the most delicious, effortless meal.
This kind of recipe is ideal for busy weekdays, meal prepping, or whenever you want a hearty dinner without spending hours in the kitchen. Pair it with a simple side salad and some crusty bread for a complete meal, or enjoy it just as it is. With minimal prep and maximum flavor, this family-friendly crockpot recipe is sure to become a regular in your dinner rotation.
For more simple weeknight meals, try my Creamy Tuscan Chicken and Rice, Chicken Piccata Meatballs, Baked Greek Yogurt Lemon Chicken, Sheet Pan Sesame Chicken and Veggies, or Chicken Pot Pie Orzo.
And if you’re tired of trying to figure out what’s for dinner every night, be sure to also sign up for my free weekly meal plan, Dinner Decided, where I where I’ve already done the thinking for you. Each plan includes 5 easy dinners, a sweet treat, a shopping list, smart ingredient overlap to minimize food waste, and strategic uses for leftovers.
Table Talk with Tawnie
This is one of those no brainer recipes that just works. It’s cozy and comforting without feeling super indulgent, simple to toss together in the beginning of the day, and checks all the boxes. Protein, carb, and veggie all in one! As a busy working momma, these are the recipes I’m leaning on and coming back to time and time again!
- Chicken thighs: Boneless, skinless chicken thighs stay extra juicy and are my preferred choice for this recipe. I’ve made it with boneless, skinless chicken breasts as well, and they turn out tender and delicious (just be careful not to overcook them).
- Yukon Gold potatoes: Yukon Gold potatoes have a naturally buttery flavor and creamy texture that pairs perfectly with the chicken. Baby Yukon Golds can be left whole or halved, while larger potatoes should be cut into 1- to 2-inch pieces for even cooking. You can also use baby red potatoes.
- Green beans: Fresh green beans, trimmed and cut into 1-inch pieces. Add them during the last ~45 minutes of cooking so they stay tender-crisp. Frozen green beans work in a pinch, though they’ll be a bit softer.
- Chicken broth: Chicken broth adds flavor and helps create a creamy sauce. Vegetable broth works just as well, and if you want a protein boost, swap in chicken bone broth. PS: I have a homemade chicken broth recipe that is amazing in this recipe!
- Ranch seasoning: One packet of dry ranch seasoning mix adds classic herby, garlicky flavor with no extra measuring required. Homemade ranch seasoning works too if you have a favorite blend.
- Cream cheese: Full-fat cream cheese melts into the broth to create a rich, creamy sauce. Be sure it’s softened so it incorporates more easily. Reduced-fat cream cheese can be substituted, though the sauce won’t be quite as rich and creamy.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Add chicken and potatoes
Place the chicken and potatoes in the slow cooker.
Make the sauce
Whisk together all the ingredients for the sauce.
Pour & cook
Pour the mixture into the slow cooker, then scatter the butter cubes on top. Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours.
Finish
Add the green beans during the last 45 minutes of cooking. Then, stir in the cream cheese.
Serve and enjoy!
You can serve the chicken whole or shredded (however you prefer!). Spoon the potatoes and green beans alongside the chicken and drizzle everything with the garlic butter ranch sauce. Garnish with parsley and chili flakes and enjoy!!
Expert Tips
- Add the green beans at the end: Don’t add the green beans at the beginning, or they can become overly soft and mushy. They’ll also lose their vibrant green color and turn a dull olive green. Adding them during the last 45 minutes of cooking keeps them bright, flavorful, and perfectly tender-crisp.
- Cut potatoes into similar-sized pieces: If using larger Yukon Gold potatoes, cut them into evenly sized 1- to 2-inch chunks so they cook at the same rate.
- Cube and soften the cream cheese: Let the cream cheese sit at room temperature for 20–30 minutes and cut it into small cubes before adding. This helps it melt smoothly into the sauce.
- Shred the chicken right in the slow cooker: If you want to serve the chicken shredded, remove the chicken, shred it with two forks, then stir it back into the creamy sauce so every bite is coated with flavor.
- Adjust the sauce consistency: If you’d like a thinner sauce, stir in an extra splash of chicken broth. For a thicker sauce, let it sit uncovered for 5–10 minutes after stirring in the cream cheese.
- Perfect for leftovers: Leftovers make an excellent lunch and reheat beautifully, making this a great meal prep recipe.
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Variations / Substitutions
- Chicken: Boneless, skinless chicken thighs stay extra juicy and are my preferred choice, but boneless, skinless chicken breasts work great too. They’ll still turn out tender and flavorful.
- Potatoes: Baby red potatoes or baby yellow potatoes can be used instead of Yukon Golds. Just be sure to cut larger potatoes into evenly sized pieces.
- Green beans: Fresh green beans provide the best texture, but frozen green beans can be substituted. Add them during the last 20–30 minutes since they cook more quickly.
- Sauce: For an even richer, cheesier sauce, stir in 1/4 cup grated Parmesan cheese along with the cream cheese.
- Vegetables: Add sliced carrots, mushrooms, or chopped broccoli during the last hour of cooking for extra vegetables.
- Seasoning: Love garlic? Stir in a few extra minced garlic cloves or add a pinch of garlic powder to amp up the flavor.
Storage / Freezing
- Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat gently in the microwave in 30-second intervals, stirring between each, or warm on the stovetop over medium-low heat. Add a splash of chicken broth or milk if the sauce has thickened.
- Freezing: While you can freeze this recipe for up to 3 months, keep in mind that cream cheese-based sauces may separate slightly after thawing. Thaw overnight in the refrigerator and stir well while reheating to help bring the sauce back together. The potatoes may also become a bit softer after freezing.
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Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Slow Cooker Garlic Ranch Chicken & Potatoes
Ingredients
For the Chicken & Potatoes
- ~2 lbs boneless skinless chicken thighs (or chicken breasts)
- 1½ lbs baby Yukon Gold potatoes (halved if large)
- 4 Tbsp. unsalted butter (cut into cubes)
- 6 cloves garlic (minced)
- 1 (1 oz) package ranch seasoning
- 1 Tbsp. Dijon mustard
- 1-2 tsp. Worcestershire
- 1 tsp. onion powder
- 1 tsp. dried parsley
- 1/2 tsp. paprika
- 1/2 tsp. black pepper
- 1 tsp. kosher salt
- 3/4 cup. chicken broth
Add at the End
- 12 oz fresh green beans (trimmed and cut into 1-inch pieces)
- 4 oz full-fat cream cheese (softened)
- 2 Tbsp. fresh parsley (chopped for garnish)
- Chili flakes (optional)
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Add chicken and potatoes: Place the chicken and potatoes in a 6-quart slow cooker.~2 lbs boneless skinless chicken thighs, 1½ lbs baby Yukon Gold potatoes
- Make the sauce: In a measuring cup or small bowl, whisk together the chicken broth, ranch seasoning, Dijon mustard, Worcestershire sauce, onion powder, dried parsley, paprika, black pepper, and salt. Stir in the minced garlic.1 (1 oz) package ranch seasoning, 1 Tbsp. Dijon mustard, 1-2 tsp. Worcestershire, 1 tsp. onion powder, 1 tsp. dried parsley, 1/2 tsp. paprika, 1/2 tsp. black pepper, 1 tsp. kosher salt, 3/4 cup. chicken broth, 6 cloves garlic
- Pour over chicken and potatoes: Then pour the mixture evenly over the chicken and potatoes. Scatter the butter cubes over the top.4 Tbsp. unsalted butter
- Cook: Cover and cook on LOW for 5-6 hours Start Timer or HIGH for 3-4 hours Start Timer. The chicken should be tender and the potatoes easily pierced with a fork.
- Add the green beans: During the last 45 minutes of cooking, add the green beans to the slow cooker. Cover and continue cooking until tender-crisp.12 oz fresh green beans
- Finish: Remove the lid and gently stir in the cream cheese. Taste and adjust seasoning as needed, adding more salt or pepper if desired.4 oz full-fat cream cheese
- Serve: Serve the chicken whole or cube it up/shred it slightly into the buttery sauce. Spoon the potatoes and green beans alongside the chicken and drizzle everything with the garlic butter ranch sauce from the slow cooker. Garnish with parsley and chili flakes if using.2 Tbsp. fresh parsley, Chili flakes
Equipment
Notes
- Chicken: Chicken thighs stay extra juicy and are my preferred choice for this recipe, but I’ve made it with breasts too, and it stays moist and delicious.
- Green beans: Don’t add the green beans at the beginning, or they can become overly soft/mushy and also an olive green color instead of a bright green. You *can* add them at the beginning, but just know there is a risk they’ll be mushy, lose some flavor, and won’t be tender-crisp.
- Sauce: For a richer sauce, stir in ¼ cup grated Parmesan cheese along with the cream cheese.
- Leftovers: Leftovers make a great lunch and reheat beautifully.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photography by Creating Kaitlin
