Slow Cooker Ranch Chicken with Mozzarella
Chicken breasts, carrots, and potatoes slow-cook in ranch cream sauce and finish with melted mozzarella.
Ingredients
Main Ingredients
- 4 boneless, skinless chicken breasts
- 1 packet ranch dressing mix
- 1 cup condensed cream of chicken soup
- 1/2 cup milk
- 1 cup shredded mozzarella cheese
- 1 cup chopped vegetables, such as carrots and potatoes
- salt and pepper, to taste
Instructions
Method
- Chop the carrots and potatoes into small, evenly sized pieces and measure 1 cup total. Spread them in the bottom of the slow cooker and arrange the 4 thawed chicken breasts on top.
- Whisk the dry ranch dressing mix, 1 cup condensed cream of chicken soup, and 1/2 cup milk until blended. Pour over the chicken, season lightly with salt and pepper, and cover.
- Cook on low for 6–8 hours, beginning your checks at 6 hours. The vegetables should be fork-tender, and the thickest part of every breast must reach 165°F; stop cooking once both are ready.
- Switch to the warm setting, scatter the 1 cup mozzarella over the top, and cover just until melted.
- Shred the chicken with two forks and gently fold it into the sauce, keeping the vegetables in pieces. Taste for seasoning and divide into 4 portions.
Notes
- Refrigerate in shallow containers within 2 hours; use within 3–4 days.
- Reheat portions on the stove or in the microwave to 165°F.