Crockpot Creamy Ranch Chicken and Potatoes

Ingredients

Instructions

0 of 6 steps complete

1. 1Put potatoes in a 6-quart slow cooker and place thawed chicken on top. Mix broth, parsley, dill, garlic powder, onion powder, salt and pepper and pour over everything.
2. 2Cover and cook on LOW for 5–7 hours; the displayed time estimates 6 hours. Check from 4 hours: the chicken must reach at least 165°F and the potatoes must be easily pierced with a fork.
3. 3If chicken is ready before the potatoes, remove and cover it while the potatoes finish. Lift both onto a platter once tender.
4. 4Turn the cooker to HIGH. Stir cream cheese into the liquid until melted. Mix cornstarch with cold water, stir in and cover for 15–20 minutes until thickened.
5. 5Turn off the heat and stir in sour cream. Return chicken and potatoes to the sauce, spoon into six portions and scatter with chives.
6. 6Refrigerate leftovers in shallow containers within 2 hours for up to 3–4 days. Reheat gently to 165°F with a splash of broth.