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Slow cooker garlic ranch chicken served in a bowl with green beans and yukon gold potatoes in a bowl with fresh parsley and red pepper flakes.
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Slow Cooker Garlic Ranch Chicken & Potatoes

This Slow Cooker Garlic Ranch Chicken & Potatoes is an easy crockpot dinner with juicy chicken, tender potatoes, garlic, and ranch seasoning. Perfect for busy weeknights!
Course Main Course
Cuisine American
Keyword garlic ranch chicken and potatoes
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings 4 -6 servings
Calories 440kcal
Author Tawnie Graham of Kroll's Korner

Equipment

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
US Customary - Metric

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
    Side-by-side of chicken and potatoes placed in the bottom of the crockpot.
  • 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
    Six images side-by-side showing how to make the garlic ranch sauce.
  • 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
    Side-by-side image of pouring the sauce over the chicken and potatoes in the crockpot then adding the cubed 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.
    Chicken and potatoes cooked in slow cooker for 5-6 hours on low or 3-4 hours on high.
  • 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
    Side-by-side image of adding the green beans to the slow cooker for the last 45 minutes of cooking.
  • 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
    Side-by-side of adding the softened cream cheese and stirring until it is melted.
  • 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
    Side-by-side of spooning extra sauce over the chicken then serving in a bowl with green beans, potatoes and garnishes.

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

Serving: 1serving | Calories: 440kcal | Carbohydrates: 28g | Protein: 35g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 185mg | Sodium: 692mg | Potassium: 1095mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1569IU | Vitamin C: 38mg | Calcium: 100mg | Iron: 4mg