Description
A comforting and easy Slow Cooker Chicken and Potatoes recipe featuring tender chicken breasts, baby potatoes, and fresh green beans cooked in a flavorful ranch and garlic butter sauce. Perfect for a hands-off meal with minimal prep and delicious results.
Ingredients
Scale
Vegetables
- 1 ½ pounds baby potatoes, halved
- 1 pound fresh green beans, trimmed
Protein
- 4 boneless, skinless chicken breasts
Sauce
- 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.
- Place Chicken: Lay the boneless, skinless chicken breasts on top of the vegetables in a single layer.
- Make Sauce: In a small bowl, combine the melted butter, minced garlic, and ranch seasoning mix, stirring well to blend the flavors.
- Pour Sauce: Pour the prepared garlic ranch butter sauce evenly over the chicken breasts and vegetables. Season everything with salt and freshly ground black pepper to taste.
- Slow Cook: Cover the slow cooker and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the chicken is fully cooked and the potatoes are tender when pierced with a fork.
- Serve: Carefully remove the chicken and vegetables from the slow cooker. Garnish with chopped fresh parsley if desired, and serve hot for a hearty meal.
Notes
- For even cooking, try to use baby potatoes that are roughly the same size.
- You can substitute ranch seasoning mix with your favorite homemade blend for a healthier option.
- Adding a squeeze of fresh lemon juice before serving can add a bright flavor contrast.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
