Crockpot Chicken and Potatoes Recipe with Carrots
There’s no better recipe for a busy weeknight than a one-pot meal – especially if you can make it in your slow cooker! That’s why this crockpot chicken and potatoes recipe is a dinnertime favorite at our house. Since it’s made with tender chicken breasts, potatoes, and sliced carrots, it’s a dump and go meal that’s perfect for family dinners.
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Servings: 4
Calories: 384kcal
Equipment
Ingredients
- 4 boneless skinless chicken breasts
- 1 ½ lbs gold potatoes washed and sliced into halves or wedges
- 2 cups carrots peeled and sliced
- 1 10 oz can cream of chicken soup
- ¾ cup milk
- 1 packet ranch seasoning mix
- Salt and pepper to taste
Instructions
- Arrange the sliced potatoes and carrots into the bottom of a 6qt or larger slow cooker.
- Season the chicken breasts with salt and pepper and place on top of the vegetables.
- In a small bowl, whisk together the chicken soup, milk and ranch dressing. Pour over the top of the chicken.
- Cover with the lid and cook on high for 3-4 hours or low for 6-8 hours, until the chicken is cooked through and the internal temperature reaches 165F.
- Slice or shred the chicken and serve plated with the carrots and potatoes, garnish with parsley. Enjoy!
Nutrition
Calories: 384kcal | Carbohydrates: 44g | Protein: 31g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 84mg | Sodium: 750mg | Potassium: 1446mg | Fiber: 6g | Sugar: 7g | Vitamin A: 10945IU | Vitamin C: 39mg | Calcium: 114mg | Iron: 3mg