Description
This Slow Cooker Chicken and Potatoes recipe is a comforting, easy-to-make dish perfect for busy days. Tender chicken breasts cook alongside flavorful baby potatoes and fresh green beans in a buttery garlic ranch sauce, all prepared effortlessly in your slow cooker. The result is a hearty, delicious family meal with minimal hands-on time.
Ingredients
Scale
Vegetables
- 1 ½ pounds baby potatoes, halved
- 1 pound fresh green beans, trimmed
Protein
- 4 boneless, skinless chicken breasts
Sauce
- 4 tablespoons butter, melted
- 4 cloves garlic, minced
- 1 ounce ranch seasoning mix (or homemade equivalent)
- Salt and black pepper, to taste
Garnish
- Fresh parsley, chopped (optional)
Instructions
- Layer Ingredients: Arrange the halved baby potatoes and trimmed green beans in the bottom of the slow cooker, creating an even layer.
- Place Chicken: Lay the boneless, skinless chicken breasts on top of the vegetables in the slow cooker.
- Make Sauce: In a small bowl, mix together the melted butter, minced garlic, and ranch seasoning mix until well combined.
- Pour Sauce: Pour the garlic butter ranch mixture evenly over the chicken breasts and vegetables. Season with salt and black pepper to taste.
- Slow Cook: Cover the slow cooker and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, until the chicken is cooked through and the potatoes are tender.
- Serve: Once cooked, garnish with chopped fresh parsley if desired and serve the chicken and vegetables hot.
Notes
- You can substitute ranch seasoning mix with a homemade blend of dried herbs and spices if preferred.
- Make sure to trim the green beans well to avoid any tough ends.
- Cooking times may vary depending on your slow cooker model.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
- For a creamier sauce, add a splash of heavy cream or sour cream before serving.
