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Melissa Hart

Creamy Ranch Chicken and Potatoes

Print Recipe
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. Move chicken aside, whisk cream cheese into the liquid and return chicken to the sauce.