Slow Cooker Ranch Chicken Drumsticks with Potatoes & Carrots

Ingredients

Step-by-Step Instructions

Step 1: Prepare the Vegetables

1. Wash the potatoes thoroughly.

2. Cut larger potatoes into halves or quarters.

3. Peel the carrots and cut them into thick slices.

4. Place the potatoes and carrots in a large bowl.

5. Set aside while preparing the chicken.

Step 2: Prepare the Chicken

1. Pat the chicken drumsticks dry using paper towels.

2. Remove any excess skin or fat if desired.

3. Season with paprika, black pepper, onion powder, and a little salt.

4. Rub the seasonings evenly over all the drumsticks.

Step 3: Arrange Everything in the Slow Cooker

1. Lightly grease the inside of your crockpot.

2. Place the potatoes and carrots at the bottom.

3. Arrange the seasoned chicken drumsticks on top of the vegetables.

4. Spread them evenly so they cook properly.

Step 4: Prepare the Ranch Broth

1. Pour chicken broth into a mixing bowl.

2. Add the ranch seasoning packet.

3. Add minced garlic.

4. Add dried thyme and parsley.

5. Whisk until everything is combined.

6. Pour the mixture evenly over the chicken and vegetables.

Step 5: Add Butter

1. Cut butter into small cubes.

2. Distribute the butter over the chicken and vegetables.

3. Sprinkle a little additional ranch seasoning if desired.

4. Cover the slow cooker with its lid.

Step 6: Slow Cook

1. Cook on LOW for 5–6 hours or HIGH for approximately 3–4 hours.

2. Cooking times depend on the size of the drumsticks and vegetables.

3. Check that the chicken reaches an internal temperature of 165°F (74°C).

4. Make sure the potatoes and carrots are fork-tender.

5. Avoid lifting the lid frequently because this releases heat.

Step 7: Make the Chicken Golden and Crispy (Optional)

The slow cooker makes tender chicken, but the skin will not become crispy.

1. Carefully transfer the cooked drumsticks to a baking tray.

2. Brush with a little melted butter and cooking juices.

3. Broil in the oven for approximately 3–5 minutes.

4. Watch closely until the skin becomes golden and lightly crispy.

5. Return to the vegetables for serving if desired.

Step 8: Garnish and Serve

1. Transfer the chicken and vegetables to a serving platter.

2. Spoon some flavorful cooking broth over the top.

3. Sprinkle freshly chopped parsley.

4. Add freshly cracked black pepper.

5. Serve hot with extra sauce on the side.

Nutrition Information

Estimated values per serving, based on 6 servings.

Nut Information (Q/S)

Q/S = Quantity per Serving

Allergen information: This recipe contains no added nuts. Check the ranch seasoning and chicken broth labels for possible allergens and cross-contact.

Helpful Cooking Tips

1. Use bone-in chicken drumsticks for extra flavor.

2. Cut vegetables into similar-sized pieces for even cooking.

3. Place potatoes and carrots underneath the chicken.

4. Use low-sodium chicken broth to control saltiness.

5. Add extra garlic for a richer flavor.

6. Do not add too much broth because the chicken and vegetables release moisture.

7. Broil the chicken briefly for beautifully browned skin.

8. Always check chicken temperature with a food thermometer.

Storage Instructions

• Refrigerator: Store in an airtight container for 3–4 days.

• Freezer: Freeze cooked chicken and vegetables for up to 3 months.

• Reheating: Warm in a covered pan with a little broth until steaming hot.

• Meal Prep: Divide chicken, potatoes, and carrots into individual meal containers.

Best Side Dishes

• Fresh garden salad

• Garlic bread

• Steamed green beans

• Buttered corn

• Dinner rolls

• Coleslaw

• Roasted broccoli

Final Result

Tender, juicy ranch-seasoned chicken drumsticks served with buttery potatoes and sweet carrots, all coated in a delicious garlic-herb broth.

A simple, budget-friendly, one-pot comfort food dinner that’s perfect for busy family evenings!