Slow Cooker Creamy Chicken and Potatoes

Slow cooker creamy chicken with potatoes in a dish

Slow Cooker Creamy Chicken and Potatoes

A cozy, filling meal featuring tender chicken breasts and baby potatoes in a creamy, savory sauce.

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Prep Time 15

Cook Time 7

Total Time 7 15

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 610

Ingredients Method Notes

Ingredients

Main Ingredients

4 pieces boneless, skinless chicken breasts Use similar-sized chicken breasts for even cooking.
1.5 pounds baby potatoes, halved Ensure enough liquid for cooking.
1 cup chicken broth
1 packet ranch seasoning mix Can be substituted with a homemade blend.
1 cup heavy cream Can substitute with half-and-half or coconut cream.
1 cup shredded cheddar cheese Can try other cheeses like mozzarella or pepper jack.
to taste Salt and pepper
to taste Chopped parsley for garnish

Method

Preparation

In the slow cooker, add the chicken breasts and halved baby potatoes.
Pour the chicken broth over the chicken and potatoes.
Sprinkle the ranch seasoning mix on top.

Cooking

Cover and cook on low for 6-7 hours or high for 4 hours.
Once cooked, stir in the heavy cream and shredded cheddar cheese until melted and well combined.
Season with salt and pepper to taste.
Serve warm, garnished with chopped parsley.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm in the microwave or on the stovetop. Can be frozen for up to 3 months.