Creamy Ranch Chicken Recipe
Ingredients
- - 4-6 large boneless skinless chicken breasts
- - 6 medium potatoes peeled and diced into chunks (Russet)
- - 2 cups washed baby carrots
- - 1 medium sweet onion diced
- - 1 can 10.5 oz gluten-free cream of chicken soup (if you need it to be gluten-free, substitute for a gluten-free version)
- - ¼ cup water
- - 2 tablespoons dry ranch seasoning mix
- - ½ cup milk or your preferred dairy substitute I use a cornstarch slurry or unsweetened coconut milk
- Optional spices season to taste:
- - ½ teaspoon black pepper
- - ½ teaspoon salt
- - ½ teaspoon onion powder
- - 1 tablespoon poultry seasoning
Instructions
Prep and Freeze:
- - Cut chicken breasts into bite-sized chunks and place them in a freezer bag.
- - Add the diced potatoes, onion, and baby carrots into the freezer bag as well.
- - Pour in the can of cream of chicken soup, then add ¼ cup milk or your milk substitute to rinse out the remaining soup from the can and add it to the bag.
- - Sprinkle in the dry ranch mix seasoning and any optional spices you wish to use (pepper, salt, onion powder, poultry seasoning). Gently squeeze the freezer bag to mix everything together.
- - Remove any air from the bag and seal it tightly. Store it in the freezer until you’re ready to cook.
Cooking Instructions:
From Frozen:
- When you're ready to cook, simply remove the frozen contents from the freezer and place them in your crockpot or slow cooker.
- - Add 2 ¼ cups of water.
- - Cook on HIGH for 4-5 hours or on LOW for up to 7 hours.
From Fresh or Thawed-
- If you're cooking it fresh or thawed, add the ingredients directly to the crockpot or slow cooker.
- - Cook on HIGH for 3-4 hours or on LOW for 5-6 hours, or until the chicken is tender and easily shreds with a fork.
Serving Instructions:
- - Serve hot over brown rice, egg noodles, or your favorite side dish.
- - Spoon the creamy chicken mixture generously over the top and enjoy!