Honey Butter Chicken with Ranch Potatoes & Sweet Corn
Tender chicken breasts glazed in honey butter, crockpot-cooked with ranch-seasoned potatoes and sweet corn. A comforting, flavor-packed meal perfect for busy weeknights or lazy weekends.
Calories: 375kcal
Ingredients
- 4 boneless skinless chicken breasts
- 1/3 to 1/2 cup honey
- 4 tablespoons butter, melted
- 1 packet (1 oz / 28g) ranch seasoning mix
- 1.5 pounds (700g) baby potatoes, halved
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups frozen sweet corn
Instructions
- Place chicken breasts in the crockpot.
- Mix honey and melted butter in a small bowl.
- Drizzle honey butter over chicken.
- Sprinkle ranch seasoning over chicken and sauce.
- Arrange halved potatoes around chicken; season with salt and pepper.
- Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
- Add frozen sweet corn 30 minutes before cooking ends.
- Serve chicken and potatoes with corn.
Notes
Use a thermometer to ensure chicken reaches 165°F.
Add corn last to prevent overcooking.
Adjust honey amount for sweetness preference.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Add corn last to prevent overcooking.
Adjust honey amount for sweetness preference.
Store leftovers in an airtight container in the refrigerator for up to 3 days.