Crockpot Cheddar Ranch Chicken with Corn & Baby Potatoes
This hearty one-pot meal features tender chicken breasts seasoned with ranch mix and melted cheddar cheese, paired with sweet corn and soft baby potatoes. Ready in 3-4 hours on high or 6-8 hours on low, this dish offers a mix of cheese, vegetables, and herbs for a comforting, flavorful weeknight recipe that serves the whole family.
Servings: 6 servings
Calories: 260kcal
Ingredients
- 2 lbs boneless skinless chicken breasts
- 1 packet ranch seasoning mix (about 1 oz)
- 1 cup shredded cheddar cheese
- 2 cups corn (frozen, canned, or fresh)
- 1½ lbs baby potatoes, halved
- ½ cup chicken broth
- 1 tbsp olive oil
Instructions
- Prepare ingredients by rinsing and halving potatoes; cut corn kernels from cobs if using fresh.
- Place chicken breasts in the slow cooker and sprinkle ranch seasoning evenly over them.
- Add corn and halved potatoes around and over the chicken for uniform cooking.
- Drizzle chicken broth and olive oil over the ingredients to keep them moist.
- Cover and cook on Low for 6-8 hours or High for 3-4 hours until chicken is tender and potatoes are soft.
- Shred chicken directly in the crockpot using two forks and mix with vegetables.
- Add cheese and stir until fully melted into the mixture. Serve warm.
Notes
Serve with rice, cauliflower rice, or a fresh green salad.
If using fresh corn, allow extra time for kernel removal.
Leftovers can be refrigerated in an airtight container for up to 3 days.
If using fresh corn, allow extra time for kernel removal.
Leftovers can be refrigerated in an airtight container for up to 3 days.