Description
A comforting and easy Slow Cooker Chicken and Potatoes recipe featuring tender chicken breasts, baby potatoes, and fresh green beans cooked in a savory garlic ranch butter sauce. Perfect for a hands-off family dinner with minimal prep and maximum flavor.
Ingredients
Scale
Vegetables
- 1 ½ pounds baby potatoes, halved
- 1 pound fresh green beans, trimmed
Protein
- 4 boneless, skinless chicken breasts
Sauce & Seasoning
- 4 tablespoons butter, melted
- 4 cloves garlic, minced
- 1 ounce ranch seasoning mix (or homemade equivalent)
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Layer Ingredients: Arrange the halved baby potatoes and trimmed green beans evenly in the bottom of the slow cooker to create a vegetable bed for the chicken.
- Place Chicken: Lay the boneless, skinless chicken breasts on top of the potatoes and green beans to ensure even cooking.
- Make Sauce: In a small bowl, whisk together the melted butter, minced garlic, and ranch seasoning mix until well combined.
- Pour Sauce and Season: Drizzle the garlic ranch butter sauce evenly over the chicken and vegetables. Season with salt and freshly ground 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 fully cooked through and the potatoes are tender.
- Garnish and Serve: Once cooked, sprinkle chopped fresh parsley over the chicken and vegetables if desired, and serve hot for a delicious and hearty meal.
Notes
- For a homemade ranch seasoning mix, combine dried parsley, dried dill, garlic powder, onion powder, dried chives, salt, and black pepper.
- Use chicken thighs instead of breasts for juicier meat if preferred.
- Add other vegetables like carrots or mushrooms to vary the dish.
- Check for doneness as slow cooker temperatures may vary and adjust cooking time accordingly.
- Leftovers can be refrigerated for up to 3 days and reheated thoroughly before serving.
