Here’s a hearty and flavorful recipe for Cheddar Bacon Ranch Slow Cooker Chicken and Potatoes—all in one pot for an easy weeknight meal.
Cheddar Bacon Ranch Slow Cooker Chicken and Potatoes
Ingredients
- 4 boneless, skinless chicken breasts (or thighs)
- 1 lb (450 g) baby potatoes, halved
- 1 cup shredded cheddar cheese
- 6 slices cooked bacon, crumbled
- 1 packet (1 oz) ranch seasoning mix
- ½ cup chicken broth
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper, to taste
- Optional: chopped fresh parsley for garnish
Instructions
- Prepare the slow cooker:
- Spray the crockpot with non-stick cooking spray.
- Layer the ingredients:
- Place halved baby potatoes in the bottom of the slow cooker.
- Season chicken with garlic powder, onion powder, salt, and pepper, then place on top of the potatoes.
- Sprinkle ranch seasoning over the chicken and potatoes.
- Add liquids and cook:
- Pour chicken broth around (not over) the chicken.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is cooked through and potatoes are tender.
- Add cheese and bacon:
- About 10–15 minutes before serving, sprinkle shredded cheddar cheese and crumbled bacon over the chicken and potatoes.
- Cover and let the cheese melt.
- Serve:
- Garnish with chopped parsley if desired.
- Serve hot, directly from the slow cooker for easy cleanup.
💡 Tips:
- For a creamier version, stir in ½ cup cream or sour cream before adding cheese.
- Use red or Yukon gold potatoes for a buttery texture.
- Leftovers store well in the fridge for 2–3 days and reheat easily in the microwave or oven.
I can also give a version with vegetables like carrots and broccoli added for a complete one-pot meal.
Do you want me to share that version?
