Crockpot Ranch Chicken with Vegetables
A comforting dish featuring tender chicken and colorful vegetables infused with savory ranch seasoning, perfect for busy weekdays or relaxed weekends.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts (about 1.5 lbs)
- 1 oz packet ranch dressing mix
- 1 cup low-sodium chicken broth
- 1 cup baby carrots
- 1 cup potatoes, cut into 1-inch cubes
- 1 cup green beans, trimmed and cut into 2-inch pieces
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
Preparation
- Start by seasoning the chicken breasts with salt and pepper.
- In a skillet, heat the olive oil over medium heat. Add the diced onions and garlic, sautéing until they are soft and fragrant, about 3-4 minutes.
Cooking
- In your crockpot, add the sautéed onions and garlic. Place the seasoned chicken breasts on top. Pour in the chicken broth, followed by the ranch dressing mix. Stir gently to combine.
- Layer the baby carrots, potato cubes, and green beans over the chicken.
- Cover the crockpot with the lid and set it to low. Cook for 6 hours, or until the chicken is tender and easily shredded with a fork.
- Once the cooking time is up, carefully remove the chicken and shred it with two forks. Return the shredded chicken to the crockpot, stirring everything together. Taste and adjust seasoning as needed.
Serving
- Ladle the chicken and vegetables into bowls, garnishing with fresh parsley. Serve hot and enjoy.
Notes
For perfect results, consider using thighs instead of breasts for a juicier outcome. Mix and match your vegetables, and adjust seasoning based on personal preferences.