Description
A simple and comforting crockpot recipe that uses just five budget-friendly ingredients for a delicious family meal.
Ingredients
- 3 pounds boneless, skinless chicken thighs
- 2 (10.5-ounce) cans cream of chicken soup
- 1 packet ranch dressing mix
- 1.5 pounds baby potatoes, halved
- 12 ounces frozen mixed vegetables
Instructions
- Pat chicken dry and season lightly with salt and pepper. Optional: brown thighs in a hot skillet 2 minutes per side for deeper flavor, then transfer to the crockpot.
- Place halved potatoes in the bottom of the slow cooker.
- Nestle the chicken thighs on top of the potatoes.
- In a bowl, whisk together the cream soup and ranch mix. If the mixture seems too thick, add 1/4 cup water or broth to loosen.
- Pour the soup mixture over the chicken and potatoes, spreading to cover. Do not stir.
- Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours until chicken reaches 165 F and potatoes are fork-tender.
- Add frozen mixed vegetables in the last 30 minutes of cooking.
- Taste and adjust seasoning with salt and pepper. Remove chicken to shred if desired, then return to the sauce to soak up flavor.
Notes
For a vegetarian option, replace the chicken with 2 cans of drained beans and add 1 cup vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American