Welcome to the easiest dinner solution you’ve ever imagined! This Slow Cooker Ranch Chicken and Veggies recipe delivers ultimate comfort with minimal effort. Imagine tender chicken and wholesome vegetables bathed in a savory, creamy ranch sauce, all cooked to perfection while you go about your day. This complete meal is wonderfully satisfying and incredibly simple to make.
Table of Contents
Why You’ll Love This Slow Cooker Ranch Chicken and Veggies
Busy schedules call for smart cooking, and this recipe delivers! You’ll quickly fall in love with this creamy ranch chicken and vegetables for many reasons.
- Ultimate Convenience: Simply set it and forget it! Your slow cooker does all the hard work.
- Rich, Creamy Ranch Flavor: Every bite bursts with the irresistible taste of classic ranch, made deliciously creamy.
- Healthy, Packed-in Vegetables: Enjoy a bounty of wholesome veggies cooked right alongside your chicken.
- Versatility for Meal Prep: This recipe yields amazing leftovers, perfect for quick lunches or another dinner.
- Family-Friendly Appeal: Even picky eaters will love the familiar and comforting flavors of this dish.
Ingredients
Gather these simple ingredients to create your delicious Slow Cooker Ranch Chicken and Veggies:
Chicken Components: 5 pounds large chicken thighs, skinned (about 12 to 14 total)
Creamy Sauce Base: 2 (10.75 ounce) cans reduced-fat, reduced-sodium condensed cream of chicken soup; 1 (8 ounce) carton sour cream; 2 to 3 teaspoons finely chopped canned chipotle chile peppers in adobo sauce
Seasoning Mix: 1 tablespoon dried minced onion; 2 teaspoons dried parsley flakes, crushed; 1 teaspoon garlic powder; 1 teaspoon salt; 1 teaspoon black pepper; ½ teaspoon dried thyme, crushed; ½ teaspoon dried dill
Vegetable Components: 2 medium onions, cut into thin wedges; 2 medium red and/or green sweet peppers, cut into 1/2-inch-thick strips; 2 medium zucchini, halved lengthwise and thinly sliced; 1 (3-pound) spaghetti squash; ¼ cup snipped fresh parsley (Optional)
Notes & Substitutions
You can easily customize your Slow Cooker Ranch Chicken and Veggies to fit your preferences! For the chicken, use boneless, skinless chicken thighs or breasts; just adjust cooking time as needed. If you prefer, substitute the store-bought ranch ingredients with 2 tablespoons of homemade ranch seasoning mix. Feel free to swap sweet peppers and zucchini for other quick-cooking vegetables like sliced mushrooms or green beans. Greek yogurt or cream cheese can replace sour cream for a slightly different tang. Adjust the chipotle peppers to your desired spice level – omit for mild or add more for extra kick.
Equipment
You don’t need much to create this delightful slow cooker meal. Here’s what you’ll use:
- 5- to 6-quart slow cooker
- Small and medium mixing bowls
- Measuring spoons and cups
- Sharp knife and cutting board
- Microwave-safe baking dish
- Two forks
Instructions
Let’s get cooking! Follow these easy steps to make your incredible Slow Cooker Ranch Chicken and Veggies.
First, place the onion wedges in the bottom of your 5- to 6-quart slow cooker. In a small bowl, combine the dried onion, parsley flakes, garlic powder, salt, black pepper, thyme, and dill. This mixture forms your flavor-packed seasoning.
Next, arrange one-third of the skinned chicken thighs in an even layer over the onions in the slow cooker. Sprinkle about one-third of the spice mixture evenly over the chicken. Repeat these layers twice more, using the remaining chicken thighs and spice mixture.
In a separate medium bowl, stir together the condensed cream of chicken soup, sour cream, and the finely chopped chipotle chile peppers. Mix until well combined and creamy. Pour this delicious sauce mixture evenly over the chicken layers in the cooker.
Cover the slow cooker with its lid. Cook on the low-heat setting for 6 to 7 hours, or if you’re in a hurry, use the high-heat setting for 3 to 3½ hours.
When cooking on low, turn the cooker to high for the final step. Add the sweet pepper strips and thinly sliced zucchini to the cooker. Cover it again and continue to cook for 45 minutes more, or until the vegetables are tender.
Meanwhile, prepare your spaghetti squash. Cut it in half lengthwise and scoop out the seeds and strings. Place one half, cut side down, in a microwave-safe baking dish. Use a fork to prick the skin all over. Microwave on high power for 10 to 12 minutes, or until it’s tender when you pierce it with a fork. Carefully remove it from the dish and repeat with the second squash half. Allow the cooked squash to cool slightly, then use a fork to shred the pulp into spaghetti-like strands.
Carefully remove all of the cooked chicken thighs from the slow cooker. Place 6 of the whole thighs on a plate and cover them with foil to keep warm for serving. Allow the vegetables and sauce mixture remaining in the cooker to cool slightly; the sauce will naturally thicken. While the sauce cools, remove the meat from the remaining chicken thighs. Shred the meat using two forks and discard the bones. Place the shredded chicken in a very large bowl.
To serve your Slow Cooker Ranch Chicken and Veggies, divide the spaghetti squash among six serving plates. Place one of the whole, warm chicken thighs atop the squash on each plate. Stir the vegetable-sauce mixture in the slow cooker one last time. Spoon about ½ cup of the creamy vegetable-sauce mixture over each serving. If you like, sprinkle with fresh snipped parsley for a pop of color and freshness. Stir any remaining vegetable-sauce mixture into the shredded chicken in the bowl. Cover and refrigerate this mixture for up to 2 days; it’s perfect for future meals like a quick pasta dish.
Pro Tips & Troubleshooting
Handle chipotle chile peppers with care; wear gloves or wash your hands thoroughly after handling to avoid irritation. Always ensure all chicken bones are removed before serving or shredding; double-check thoroughly. Easily adjust the spice level of your slow cooker ranch chicken by adding more or less chipotle peppers. For crisp-tender vegetables, ensure you add them during the last 45 minutes of cooking. This prevents them from becoming mushy. To achieve perfectly tender chicken, cook until it easily shreds with a fork.
Serving, Storage, & Variations
Serve this delightful Slow Cooker Ranch Chicken and Veggies over the prepared spaghetti squash. It also pairs wonderfully with brown rice, quinoa, or even a simple side salad.
Ensuring proper food safety when storing leftovers is crucial to prevent foodborne illness. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
Shredded chicken mixed with the sauce can be refrigerated for up to 2 days, making excellent meal prep. For a casserole variation, combine shredded chicken, leftover sauce, and cooked pasta, then bake until bubbly. Consider adding other veggies like corn, green beans, or mushrooms for extra goodness. You can also experiment with different proteins like pork tenderloin or turkey breast.
Nutrition
Enjoy this satisfying and wholesome meal! Each serving of this Slow Cooker Ranch Chicken and Veggies provides balanced nutrition.
Understanding the nutritional value of protein and fiber can highlight their role in a balanced diet. This dish is a good source of protein and fiber, contributing to a feeling of fullness. It is also diabetes-friendly due to its balanced macronutrient profile.
| Nutrient | Amount |
|---|---|
| Calories | 291 |
| Fat | 10g |
| Carbs | 21g |
| Protein | 31g |
| Dietary Fiber | 4g (14% DV) |
| Total Sugars | 9g |
| Saturated Fat | 3g (16% DV) |
| Cholesterol | 141mg (47% DV) |
| Sodium | 494mg (21% DV) |
| Vitamin C | 32mg (35% DV) |
| Potassium | 960mg (20% DV) |
FAQ
Can I use boneless chicken?
Absolutely! Boneless, skinless chicken thighs or breasts work great. Just keep an eye on the cooking time, as they may cook slightly faster.
How do I adjust the spiciness?
For a milder dish, simply reduce or omit the chipotle chile peppers. If you like more heat, feel free to add an extra teaspoon or two.
What other vegetables work well in this slow cooker ranch chicken?
Green beans, mushrooms, baby carrots, or even diced potatoes are all excellent additions. Add them with the sweet peppers and zucchini for optimal tenderness.
Can I make my own ranch seasoning?
Yes, you can! Use your favorite homemade ranch seasoning mix instead of the dried minced onion, parsley, garlic powder, dill, salt, and pepper for an even fresher flavor.
Is spaghetti squash necessary for this recipe?
No, it’s not strictly necessary. You can serve this creamy Slow Cooker Ranch Chicken and Veggies over rice, quinoa, mashed potatoes, or even alongside a fresh salad.
How long do leftovers last?
Leftovers of this delicious dish can be stored in an airtight container in the refrigerator for 3 to 4 days. The shredded chicken and sauce mixture is also great for meal prep.
Conclusion
This Slow Cooker Ranch Chicken and Veggies recipe truly embodies simplicity and deliciousness, making weeknight dinners a breeze. You’ll love the rich, creamy flavor and the satisfying blend of tender chicken and wholesome vegetables. Plus, it’s a fantastic recipe for meal prepping, ensuring you have tasty, home-cooked meals ready to go. Give this easy recipe a try tonight and let us know what you think! Share your experience and any creative twists in the comments below!
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Creamy Slow Cooker Ranch Chicken and Veggies: Your New Go-To Dinner
Equipment
- 5- to 6-quart slow cooker
- Small Bowl
- Medium bowl
- microwave-safe baking dish
- fork
- plate
- Foil
- very large bowl
- Two forks
- serving plates
Ingredients
Main Ingredients
- 2 medium onions cut into thin wedges
- 1 tablespoon dried minced onion
- 2 teaspoons dried parsley flakes crushed
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon dried thyme crushed
- ½ teaspoon dried dill
- 5 pounds large chicken thighs skinned (12 to 14 total)
- 2 cans reduced-fat, reduced-sodium condensed cream of chicken soup 10.75 ounce
- 1 carton sour cream 8 ounce
- 2 to 3 teaspoons chipotle chile peppers in adobo sauce finely chopped, canned
- 2 medium sweet peppers red and/or green, cut into 1/2-inch-thick strips
- 2 medium zucchini halved lengthwise and thinly sliced
- 1 3-pound spaghetti squash
- ¼ cup fresh parsley snipped (Optional)
Instructions
Instructions
- Layer onion wedges in a slow cooker, then top with one-third of the chicken thighs and a portion of the combined spice mixture. Repeat these layers twice until all chicken and spices are used.
- In a separate bowl, mix the condensed soup, sour cream, and chipotle chile peppers, then pour this mixture over the layered chicken in the slow cooker.
- Cook the chicken on low for 6-7 hours or high for 3-3.5 hours. Afterwards, if on low, switch to high heat, then add sweet peppers and zucchini to the cooker and cook for an additional 45 minutes.
- While the chicken cooks, halve the spaghetti squash, remove seeds, and microwave each half until tender. Once slightly cooled, use a fork to shred the pulp into strands.
- Take all chicken thighs out of the slow cooker, setting aside 6 to keep warm. Shred the meat from the remaining thighs, discard bones, and place the shredded chicken in a bowl.
- Serve by dividing spaghetti squash and one whole chicken thigh onto each of six plates. Stir the vegetable-sauce mixture from the slow cooker, then spoon about 1/2 cup over each serving, garnishing with fresh parsley if desired.
- Stir the leftover vegetable-sauce mixture into the shredded chicken, then cover and refrigerate for up to two days for future use in another recipe.