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Creamy Ranch Chicken and Potatoes
Melissa Hart

Creamy Ranch Chicken and Potatoes

Baby potatoes and chicken thighs cook under a homemade ranch-style seasoning, with cream cheese melting slowly into the broth. Keeping the cheese in one block rather than stirring it early prevents it from coating the insert. At dinner, one firm stir turns the pot liquid into sauce.
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Prep Time 10 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 40 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 1/2 pounds boneless skinless chicken thighs
  • 2 pounds baby Yukon Gold potatoes halved
  • 1 medium onion sliced
  • 1 cup low-sodium chicken broth
  • 1 teaspoon dried parsley
  • 1 teaspoon dried dill
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 8 ounces cream cheese

Method
 

  1. Put the cold chicken, potatoes and onion in a 6-quart slow cooker.
  2. Pour in the broth and sprinkle with parsley, dill, garlic powder, onion powder, salt and pepper.
  3. Set the block of cream cheese on top without stirring.
  4. Cover and cook on low for 6 to 6 1/2 hours, without lifting the lid, until the chicken reaches 165°F and potatoes are tender.
  5. At dinner, move the chicken aside, whisk the softened cream cheese into the liquid and return the chicken to the sauce.