Name: Slow Cooker Ranch Chicken & Veggies Recipe
Prep time: 5 min
Cook time: PT-489266H50M26S
Total time: PT-489266H50M26S
Cuisine: American
Ingredients: 2 tablespoons onion powder; ¼ teaspoon granulated garlic powder; 1 teaspoon dried dill; 1 teaspoon kosher salt; 3 cups ½-inch diced yellow waxy potato; 3 cups ½-inch diced carrots; ¼ cup chicken stock; 2 pounds boneless, skinless chicken breasts (or boneless, skinless thighs); 1 tablespoon Ranch Seasoning (divided); ½ teaspoon kosher salt; ⅓ cup whole Greek yogurt (or non-dairy yogurt); 1 tablespoon avocado mayo; 1 teaspoon apple cider vinegar (or fresh lemon juice); 1 tablespoon + 2 teaspoons Ranch Seasoning

If you’re craving a comforting, hands-off dinner that’s bursting with flavor, this Slow Cooker Ranch Chicken & Veggies Recipe will quickly become your new go-to. I absolutely love how the tender chicken soaks up those cozy ranch spices while the potatoes and carrots roast to perfection, all without any fuss. Stick with me, and I’ll walk you through every step so you can nail this one-pot wonder like a pro!

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Why You’ll Love This Recipe

Effortless Flavor: The homemade ranch seasoning blends perfectly to give the chicken and veggies a punch of savory goodness with zero hassle.
Set It and Forget It: Toss everything into the slow cooker, and let it do the magic—perfect for busy days or laid-back evenings.
One-Pot Meal: No extra pans or complicated prep, just a delicious, cozy dinner waiting for you at the end of the day.
Family Favorite: My crew goes crazy for this dish, and mine always asks for seconds. Can’t blame them!

The dish on a white oval plate has four pieces of light beige cooked chicken with a smooth texture, each placed on a bed of diced vegetables made up of orange carrots and pale yellow potatoes mixed together. A creamy white sauce is drizzled over the chicken and vegetables in thin lines, and small green chopped herbs are sprinkled on top for color contrast. The plate is set on a white marbled surface with a blue and white striped cloth nearby and dark silver serving utensils placed beside the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient in this Slow Cooker Ranch Chicken & Veggies Recipe plays a special role in creating that classic ranch flavor and hearty comfort. You’ll find that using yellow waxy potatoes helps keep the veggies firm without turning mushy after hours of slow cooking.

Onion powder: A foundational flavor in ranch seasoning—you’ll want to make sure it’s fresh for the best aroma.
Granulated garlic powder: Offers a gentle yet robust garlic punch without overpowering the dish.
Dried dill: Gives that signature herbaceous touch that makes ranch so irresistible.
Kosher salt: Enhances all the flavors without being too sharp.
Yellow waxy potatoes: Their firm texture holds up well during slow cooking and adds comforting starchiness.
Carrots: Naturally sweet and earthy, they balance the savory chicken beautifully.
Chicken stock: Adds moisture and a depth of flavor so the veggies don’t dry out.
Boneless, skinless chicken breasts (or thighs): Thighs work especially well if you want extra juiciness and richness.
Ranch Seasoning (divided): Made from the blend of onion, garlic, dill, and salt, it flavors both the cooking liquid and the final dressing.
Whole Greek yogurt (or non-dairy yogurt): Creates a creamy, tangy ranch dressing that’s lighter than traditional creamy dressings.
Avocado mayo: Provides body and richness with a mild flavor that complements the yogurt.
Apple cider vinegar (or fresh lemon juice): Adds acidity to brighten up the ranch dressing for balance.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

This Slow Cooker Ranch Chicken & Veggies Recipe is super flexible – I love tweaking it depending on what I have on hand or who I’m cooking for. Don’t be shy to make it your own!

Swap Chicken Cuts: I sometimes use boneless skinless thighs instead of breasts for juicier meat, especially in the colder months.
Make it Dairy-Free: Use a non-dairy yogurt and skip the mayo for a lighter, vegan-friendly ranch dressing option.
Add More Veggies: Bell peppers or green beans can be fun additions if you want extra color and crunch.
Spice it Up: A pinch of smoked paprika or cayenne pepper can add a lovely smoky heat that my family adores.

How to Make Slow Cooker Ranch Chicken & Veggies Recipe

Step 1: Mix Your Ranch Seasoning

First, stir together the onion powder, granulated garlic powder, dried dill, and kosher salt until well combined. This homemade ranch seasoning is where all that classic flavor starts—it’s much fresher and more vibrant than store-bought packets. Pro tip: measuring each spice carefully helps keep the seasoning balanced.

Step 2: Layer the Veggies and Add Chicken Stock

Place the diced yellow waxy potatoes and carrots in the base of your 6-quart slow cooker. Pour in the chicken stock and sprinkle ½ tablespoon of your ranch seasoning over the veggies, then toss everything gently to coat. This layering ensures the veggies soak up all those wonderful flavors while cooking.

Step 3: Add the Chicken and Season

Lay the chicken breasts (or thighs) on top of the seasoned veggies. Sprinkle the remaining ½ tablespoon ranch seasoning and ½ teaspoon kosher salt evenly over the chicken. This method seasons each layer perfectly so every bite tastes like a little flavor explosion.

Step 4: Cook Low and Slow—or a Bit Faster

Cover your slow cooker and cook on low for 6 hours or on high for 3 hours. When I first tried this, I checked the chicken gently with a fork near the end to avoid overcooking—times vary depending on your slow cooker’s model. The key is for the chicken to be just cooked through and juicy while the veggies are tender but not mushy.

Step 5: Whip Up the Ranch Dressing

While the chicken and veggies are slow cooking, whisk together the Greek yogurt, avocado mayo, apple cider vinegar, and 1 tablespoon plus 1 teaspoon of the ranch seasoning until smooth. Taste it and adjust with more vinegar or seasoning if you’d like. This dressing is fresh, tangy, and pairs amazingly as a drizzle or dip.

Step 6: Serve and Enjoy!

Once the slow cooker signals mealtime, I carefully remove the chicken and veggies. Slice the chicken and plate it alongside the roasted potatoes and carrots. Serve with the creamy ranch dressing on the side to pour over or dip into. Trust me, this presentation makes it extra special every time!

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Pro Tips for Making Slow Cooker Ranch Chicken & Veggies Recipe

Use Waxy Potatoes: I learned that yellow waxy potatoes hold their shape better than starchy varieties, preventing your veggies from turning to mush.
Season in Layers: Sprinkling ranch seasoning on both the veggies and chicken creates a more balanced, consistent flavor throughout the dish.
Check Chicken Early: My slow cooker runs hot, so I start checking for doneness 30 minutes before the end to avoid drying out the meat.
Make Dressing Fresh: Preparing the ranch dressing right before serving keeps it tangy and vibrant, making every bite pop.

How to Serve Slow Cooker Ranch Chicken & Veggies Recipe

A white oval plate holds a dish with three pieces of light beige cooked chicken arranged in a row on top of two layers of diced vegetables. The bottom layer is a mix of orange and light yellow chunks, likely carrots and potatoes, spread evenly across the plate. The chicken pieces have light seasoning with tiny herb flakes visible and are drizzled with white sauce in thin stripes that run the length of each piece. Small green chive pieces are sprinkled over both the chicken and vegetables, adding a fresh pop of color. The plate sits on a white marbled surface next to a dark blue and white striped cloth, with two shiny silver utensils placed nearby. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to top this dish with some freshly chopped parsley or a sprinkle of chopped chives for a pop of color and fresh herbal zing. A little cracked black pepper or paprika on top of the chicken also adds a nice visual and flavor boost. These simple touches elevate the dish beautifully.

Side Dishes

Though this Slow Cooker Ranch Chicken & Veggies is filling on its own, I love pairing it with a crisp green salad or some warm, crusty bread to soak up any extra dressing. If you want to add a bit of crunch, roasted Brussels sprouts or a side of sautéed green beans make perfect companions.

Creative Ways to Present

For a special occasion, I like plating the sliced chicken over a bed of mixed greens, drizzling the ranch dressing artistically, and surrounding it with the colorful carrots and potatoes. Add edible flowers or microgreens for a festive flair that’s sure to impress your guests without any extra effort.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover chicken and veggies in an airtight container in the fridge for up to 3 days. Keeping the dressing separate helps keep everything fresh and prevents sogginess. This way, you can enjoy a quick reheat for lunch or dinner without a drop in quality.

Freezing

I’ve frozen this Slow Cooker Ranch Chicken & Veggies successfully by packing it into freezer-safe containers, minus the ranch dressing which I make fresh later. After thawing overnight in the fridge, it reheats beautifully in the oven or microwave.

Reheating

To reheat, I spread the chicken and veggies in a shallow dish, cover with foil, and pop it in a 350°F oven for about 15-20 minutes until warmed through. Microwaving works too, just cover loosely and stir halfway so everything heats evenly.

FAQs

Can I use frozen chicken for this recipe?

While it’s possible, I recommend using thawed chicken breasts or thighs to ensure they cook evenly and don’t end up dry or undercooked. If using frozen chicken, add extra cooking time and check for doneness carefully.
Is it okay to use a store-bought ranch seasoning instead of making my own?

You absolutely can! However, I find that making the ranch seasoning blend from individual spices gives you fresher flavor without the preservatives or extra salt. But when you’re in a pinch, store-bought will work just fine.
Can I substitute other root vegetables for carrots?

Yes! Parsnips, sweet potatoes, or even turnips can add interesting flavors and textures, just keep an eye on cook times and dice everything similar in size for even cooking.
How do I make this recipe dairy-free?

Swap the Greek yogurt for a plain non-dairy yogurt like coconut or almond-based, and use dairy-free mayo. The ranch flavor will still shine, and you’ll get a creamy, delicious dressing without any dairy.

Final Thoughts

This Slow Cooker Ranch Chicken & Veggies Recipe has become one of those meals I feel great about serving because it’s both nourishing and delicious without any stress. Whether you’re a seasoned slow cooker fan or just diving in, you’ll appreciate how the fresh homemade ranch seasoning ties everything together. Give this cozy, effortless dish a try—you might just find it on your weekly rotation like I have!