Slow Cooker Ranch Chicken Thighs with Potatoes and Carrots
Boneless chicken thighs slow-cooked above small potatoes and carrots in a condensed chicken soup and ranch-seasoned sauce.
Ingredients
Chicken and Vegetables
- 24 oz tiny red or Yukon Gold potatoes halved or quartered to pieces no thicker than ¾ inch
- 16 oz baby carrots split thick ones lengthwise
- 2 lb boneless skinless chicken thighs fully thawed
Sauce
- 2 10.5-ounce cans condensed cream of chicken soup 21 ounces total
- ½ cup chicken stock
- 4 oz canned chopped green chiles optional, drained
- 1 oz dry ranch seasoning 1 tablespoon for chicken; remainder for sauce
Instructions
- Cut scrubbed potatoes into pieces no thicker than about ¾ inch and split thick baby carrots lengthwise. Layer vegetables in a suitable slow cooker.
- Rub fully thawed thighs with 1 tablespoon taken from the ranch packet and place over the vegetables. Whisk both condensed soups, stock, remaining seasoning, and optional drained chiles, then spread on top.
- Cover and cook on low 6–7 hours or high 3–4 hours, checking earlier as needed. Chicken must reach 165°F and vegetables must be fork-tender.
- If chicken finishes first, lift it out and maintain a safe hot hold of at least 140°F. For a longer wait refrigerate promptly, then reheat to 165°F before putting it back. Finish the vegetables, then break chicken into chunks and fold through the sauce. Serve 8 portions.
Notes
Two 10.5-ounce cans total 21 ounces. Use condensed soup and thawed thighs. Vegetable size and cooker performance affect timing; both meat temperature and vegetable tenderness must be checked.