These Slow Cooker Chicken and Potatoes 5 ingredients and chicken breasts cooked slowly in slow cooker make a wholesome meal that will make the guests stay at the table with a happy face.
It is a 5-ingredient slow cooker chicken and potatoes; a throw-it-in-before-work, come-home-to-dinner-done kind of meal that I use to stay sane when I have a busy week. It was conceived on one of those nights when I was gazing at the fridge, the only thing left there was boneless skinless chicken breasts and a bag of Yukon gold potatoes, and I was not willing to order takeout anymore.
All is cooked in the same pot, the potatoes become tender and buttery, and the chicken becomes quite juicy despite the low efforts required. It is warm, child oriented and economical which pretty much fits all the criteria of a week night in Midwest. It has no frills, it makes fantastic leftovers, and you do not need to go to the store when you are feeling like having a family-style meal.
Servings: 4
Ingredients
- Chicken breasts without any bones and skin
- 1.5-2 lb
- approximately 3-4 medium breasts
- Yukon gold potatoes, cut in 1 inch pieces
- 2 pounds
- Cream of chicken soup, condensed
- 1 (10 1/2-ounce) can
- Low-sodium chicken broth
- 1 cup
- Dry ranch seasoning mix
- 1 pack (approximately 1 ounce)
Directions
Ready the potatoes
Wash and chop the Yukon gold potatoes into approximately 1-inch pieces. There is no need to peel them unless you want them that way.
Slow cooker layer
- Add a layer of potatoes to the bottom of the slow cooker that are cut into dices.
Pile in the chicken
- Pile the boneless skinless chicken breasts on top of the potatoes in one layer as well as possible.
Prepare the sauce
- Add the condensed cream of chicken soup, chicken broth and the dry ranch seasoning mix in a small bowl and mix until smooth.
Pour and coat
- Coat the chicken and potatoes with the sauce and do not overdo it.
Cook
- Bake 5-6 hours on LOW or 2.5-3.5 hours on HIGH until the chicken is no longer raw (165 deg F inside) and the potatoes are soft when they are poked with a fork.
Serve and garnish
- Garnish and pinch of salt and pepper, as necessary. Dish the chicken breasts and place a large portion of the potatoes on the dish and pour some of the creamy sauce.
Variations & Tips
In order to maintain this as a 5-ingredient recipe, I use pantry staples to help with the heavy lifting, but I have lots of ideas on how to change it. In case you like dark meat, boneless skinless chicken thighs are a perfect choice and will remain especially juicy; be sure to mind the time spent in the pot as they can be cooked a little bit less.
Swapping the cream of chicken soup with a 98% fat-free alternative or cream of mushroom instead would give it a less fatty look and a more savory taste though slightly lighter. It is also possible to switch the dressing mix- Italian dressing mix makes it have a herby, almost rotisseriesque feel.
In case your slow cooker is overheated and you fear the chicken will be dry, turn it on 30-45 minutes before the recommended time and change to the keep warm setting as soon as the chicken reaches 165degF.
To prepare meals, you would pack the chicken and potatoes in the containers with a small amount of fresh spinach or green beans; when you heat them again the veggies would steam lightly and you would have a complete meal. And should you be partial to a touch of the cheese, at the very end of cooking you can add a small handful of shredded cheddar so it would melt into the sauce without being counted as one of the main ingredients.