Crockpot Ranch Chicken Recipe
The Crock-Pot steams the Ranch Chicken very well. You are in for a treat as this homemade Ranch Chicken is what you will enjoy.
Equipment
- 1 Crock Pot
Ingredients
- 24 ounces Tiny red potatoes, or Yukon Gold.
- 16 ounces Baby carrots
- 2 pounds Boneless skinless chicken breasts, or thighs
- 21.5 ounces Cream of chicken soup, 2-10.5 ounce cans
- ½ cup Chicken stock
- 4 ounces Chopped chiles
- 1 ounce Ranch seasoning mix
Instructions
- Spice (season) the chicken with a tablespoon of the Ranch dressing mix, salt, and pepper.
- Put the washed carrots and baby potatoes into the slow cooker.
- Combine with seasoned chicken.
- Blend the chicken stock, cream of chicken soup, chiles, and remaining Ranch dressing mix till it is smooth.
- Saturate (pour-over) the chicken and vegetables.
- Cook at a high temperature for about 4 hours or low temperature for roughly 8 hours.
- Shatter the chicken into chunks or shred it with a fork before feasting and enjoy.
Instant Pot
- Adhere to instructions 1-5 above.
- Put the cover on top of the Instant Pot and fixed the valve on top to seal.
- Press the "MANUAL" button and set the timer for about 16 minutes.
- When the Instant Pot is done cooking, sharply implement a "quick release" of the pressure.
- Extract the vegetables and chicken to a serving plate.
Oven
- Preheat the oven to 350F (177C)
- Grease (add oil) a 13x9-inch pan
- Obey the instructions for spicing the chicken.
- Place the chicken in a layer in the 13x9-inch pan.
- Blend the sauce and pour it all over the chicken.
- Bake for about 35-40 minutes or till the chicken display 160F (71C) on an insta-read thermometer.
- Cook the vegetables apiece while the chicken is still inside the oven.
- Let stand (undo) for roughly 5 minutes to let the temperature approach 165F (74C).
Notes
Expert Tip: Sure! You can bake this in the oven for approximately 45 minutes or till the chicken is 160F (71C) on an insta-read thermometer. Let stand for roughly 5 minutes to let the temperature approach 165F. I cooked the vegetables individually if you do it this method;
- Chicken is a great difference in this dish!
- Apply the condensed cream of chicken soup right out of the can - it is unneeded to add water or milk.
- You can replace the cream of broccoli, cream of mushroom, or cream of celery soup for the delicious cream of chicken.
- You can put in 8 ounces of cream cheese cut in squares to make it even more nutritious and more whipped. Stir it in before feasting (serving).
- Store the remnants (leftovers) in the refrigerator, tightly covered (clad), for about 2-3 days.
- Freeze the leftovers very well.
- Leave out the potatoes and serve over pasta or rice.
Nutrition
Serving: 8gCalories: 378kcalCarbohydrates: 24.6gProtein: 36.6gFat: 13gSaturated Fat: 3.6gPolyunsaturated Fat: 835gCholesterol: 107mgSodium: 1281mgFiber: 3.1gSugar: 4.5gCalcium: 55mgIron: 3mg