Creamy Crockpot Ranch Chicken and Veggies
Do you have a crazy busy week coming up? I have a great recipe for you–Creamy Crockpot Ranch Chicken and Veggies! Crockpot meals are excellent time savers and this Creamy Crockpot Ranch Chicken and Veggies recipe is no exception. The throw-everything-in-and-walk-away-and-come-back-hours-later-to-a-hot-meal method gets me hooked every time. What’s better than that (except coming into the kitchen to see the sink of dirty dishes washed and put away by your husband 😉 ), right? This crockpot meal is full of flavor and the chicken comes out moist.
My family loves this meal; it’s hearty, creamy and full of delicious flavors. The full recipe is below. You’ll start by prepping your veggies. You can dice or slice them to any size desired. My family just prefers them diced small (a little easier to hide the veggies from picky eaters). Next, cut your chicken into large chucks. I usually get 5-6 chucks of chicken out of a pound. Put the veggies in the crockpot and then the chicken right on top. You’ll sprinkle half the dry ranch mix onto the chicken. At this point I like to add a little salt and pepper to help the ranch seasoning along and allow the flavors to really stand out.
Cook the chicken and veggies on high for 1 to 1 1/2 hours. This is what it will look like.
Next grab a medium sauce pan. Heat the cream of chicken soup, cream cheese, milk, remaining dry ranch mix and salt & pepper until hot. Then pour it over the partially cooked chicken and veggies. NOTE: you could also mix this and pour over the uncooked chicken and veggies at the very beginning and cook on high for 2 1/2 to 3 hours until chicken is fully cooked.
Cook for another 1 to 1 1/2 hours on high until the chicken is fully cooked. We love to serve this over rice. It’s seriously delish! Your family or guests will love it.
Creamy Crockpot Ranch Chicken with Veggies
- 2 lbs chicken breast (boneless, skinless) cut into large chunks
- 1 1/2 cups carrots diced small
- 1 1/2 cups onions diced small
- 1 cup celery diced small
- 2 1-oz pk dry ranch mix or 6 tablespoons
- 2 cans cream of chicken condensed soup
- 1 8-oz pk cream cheese softened
- 1 1/2 cups milk
- salt and pepper to taste
- cooked rice
In large crockpot add carrots, celery and onion. Place chicken chunks on top of veggies.
Sprinkle chicken with 1 pack (3 tablespoons) dry ranch mix.
Cook on high for 1 to 1 1/2 hours.
In a mixing bowl combine cream cheese and condensed soup. Add milk and second pack (3 tablespoons) dry ranch mix.
Pour soup mixture over chicken and veggies.
Cook on high for 1 to 1 1/2 hours or until chicken is done (reaches 165 degrees internally).
Serve over cooked rice.
Note - you can also mix this and pour over the uncooked chicken and veggies at the very beginning and cook on high for 2 1/2 to 3 hours until chicken is fully cooked.
What do you like to make in your crockpot?