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Creamy Ranch Chicken and Potatoes
Rachel Kim

Creamy Ranch Chicken and Potatoes

This is one of the few condensed-soup dinners in the list, kept simple for a genuinely depleted evening. Ranch seasoning flavors both the chicken and baby potatoes, while green beans go in late. A spoonful of sour cream smooths the sauce after the cooker is off.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 1/2 lbs baby Yukon Gold potatoes halved
  • 2 1/2 lbs boneless skinless chicken breasts
  • 1 can 10.5 oz condensed cream of chicken soup
  • 1/2 cup low-sodium chicken broth
  • 1 packet 1 oz ranch seasoning
  • 1/2 tsp black pepper
  • 12 oz green beans trimmed
  • 1/2 cup sour cream

Method
 

  1. Spread the potatoes in a 6-quart slow cooker and arrange the chicken breasts on top.
  2. Whisk the condensed soup, broth, ranch seasoning and black pepper until smooth and spoon it over the chicken.
  3. Cover and cook on low for 3 1/2 hours.
  4. Add the green beans around the chicken, cover and cook until the breasts reach 165°F and the potatoes are tender, 30 to 60 minutes more.
  5. Transfer the chicken and vegetables to a platter and turn off the cooker.
  6. Stir the sour cream into the hot sauce until smooth and spoon it over the dinner.