Ingredients
1.5–2 lbs boneless, skinless chicken breasts (about 3–4 medium)
2 lbs Yukon Gold potatoes, diced into 1-inch pieces (peeling optional—skins add texture and nutrients!)
1 (10.5 oz) can condensed cream of chicken soup
1 cup low-sodium chicken broth
1 packet (1 oz) dry ranch seasoning mix
Optional finish: Freshly ground black pepper and a pinch of salt (if needed)
Note: For gluten-free, use certified GF cream of chicken soup and verify ranch mix is GF.
Instructions
1. Prep the Potatoes
Rinse the Yukon Golds and dice into 1-inch cubes. Leaving the skins on adds color, fiber, and a rustic touch—but peel if you prefer a smoother texture.
2. Layer in the Slow Cooker
Spread the diced potatoes evenly across the bottom of your slow cooker. This creates a protective base that keeps the chicken from drying out.
3. Add the Chicken
Place the chicken breasts in a single layer over the potatoes. It’s okay if they slightly overlap—just avoid stacking.
4. Make the Sauce
In a small bowl, whisk together the cream of chicken soup, chicken broth, and ranch seasoning until smooth and fully combined. The ranch adds herbs, garlic, and onion flavor without overpowering.
5. Pour & Coat
Gently pour the sauce over the chicken and potatoes, using a spoon to nudge it around so everything gets lightly coated. Don’t stir—just let it settle naturally.
6. Cook to Tenderness
Cover and cook on LOW for 5–6 hours or HIGH for 2.5–3.5 hours, until the chicken reaches 165°F internally and the potatoes are fork-tender.
7. Finish & Serve
Taste the sauce—if needed, add a pinch of salt and pepper. Use tongs to lift the chicken onto plates, then spoon a generous helping of potatoes and creamy sauce over the top.
Pro tip: Shred the chicken right in the pot for a saucier, stew-like texture!
Serving Suggestions
Pair with a simple green salad or steamed broccoli
Serve over buttered egg noodles or rice for a heartier meal
Top with fresh parsley or chives for color and freshness
Offer crusty bread for dipping into the savory sauce
Frequently Asked Questions
Can I use chicken thighs?
Yes! Thighs add more richness and stay juicy longer—adjust cook time as needed.
Can I prep this ahead?
Absolutely. Assemble (uncooked), cover, and refrigerate for up to 24 hours. Add 30 minutes to cook time.
Can I freeze leftovers?
Yes! Cool completely, store in airtight containers, and freeze for up to 2 months. Reheat gently on the stove with a splash of broth.
Why Yukon Golds?
They hold their shape better than russets and have a naturally buttery flavor that absorbs the sauce beautifully.
Allergy Information
Contains: Dairy (in soup), wheat (in most condensed soups), soy (in many soups and ranch mixes)
Gluten-free option: Use GF cream of chicken soup and GF ranch seasoning
Dairy-free option: Substitute with dairy-free cream soup alternative
Always check labels on soup and seasoning packets.
Nutrition Facts
(Per serving, recipe serves 6)
Calories: 380
Protein: 32g
Fat: 12g (Saturated: 4g)
Carbohydrates: 34g
Fiber: 3g
Sugar: 4g
Sodium: 820mg
Values may vary based on ingredient brands.
This 5-Ingredient Chicken and Potatoes is proof that great food doesn’t need complexity—just quality ingredients and time. It’s the kind of meal that fills your kitchen with warmth, your plate with comfort, and your heart with ease. So plug in your slow cooker, layer with love, and come home to dinner ready and waiting—simple, soulful, and deeply satisfying
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