Slow Cooker Ranch Chicken with Potatoes & Buttered Corn

Recipe Information

• Prep time: 15 minutes

• Cook time: 5–6 hours on LOW or 3–4 hours on HIGH

• Total time: Approximately 6 hours

• Servings: 4–6

• Cooking method: Slow cooker

Ingredients

For the chicken and potatoes

• 3–4 boneless, skinless chicken breasts

• 1½ pounds baby red potatoes, halved

• 2 cups sweet corn kernels (fresh or frozen)

• 1 packet (about 1 oz) ranch seasoning mix

• ½ cup unsalted butter, melted

• ¼ cup chicken broth

• 3 cloves garlic, minced

• ½ teaspoon paprika

• ½ teaspoon black pepper

• ½ teaspoon dried parsley

• Salt to taste

Optional additions

• ½ teaspoon onion powder

• ¼ teaspoon dried thyme

• 2 tablespoons chopped fresh parsley

• 1 tablespoon lemon juice

Instructions

Step 1: Prepare the ingredients

1. Wash the baby potatoes thoroughly.

2. Cut larger potatoes in half so they cook evenly.

3. Pat the chicken breasts dry with paper towels.

4. Mince the garlic.

5. Measure the ranch seasoning and other spices.

Step 2: Prepare the garlic butter sauce

1. Melt the butter in a small microwave-safe bowl.

2. Add minced garlic.

3. Stir in paprika, black pepper, parsley, and onion powder.

4. Add chicken broth and mix well.

5. Set aside.

Step 3: Assemble the slow cooker

1. Arrange the halved baby potatoes at the bottom of the slow cooker.

2. Place chicken breasts over the potatoes.

3. Sprinkle ranch seasoning evenly over the chicken and potatoes.

4. Pour the garlic butter mixture over everything.

5. Cover with the slow cooker lid.

Step 4: Slow cook

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

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

3. Check that the potatoes are fork-tender.

4. Avoid opening the lid frequently because this releases heat.

Step 5: Add the corn

1. Add the corn during the final 30–45 minutes of cooking.

2. Stir gently to coat the corn with the buttery ranch sauce.

3. Cover and continue cooking until the corn is heated through.

4. Taste and adjust seasoning if necessary.

Step 6: Finish and serve

1. Carefully remove the chicken breasts.

2. Slice or gently shred the chicken.

3. Arrange chicken and potatoes on a serving platter.

4. Spoon the buttery cooking juices over the chicken.

5. Add the sweet corn on the side.

6. Garnish with fresh parsley and serve warm.

Nutrition Information

Estimated per serving, based on 6 servings.

Nutrition varies with chicken size, butter quantity, ranch seasoning, and broth.

Nut Information (Q/S)

Nut allergy note: The basic ingredients do not contain nuts, but check ranch seasoning, broth, and packaged corn labels for allergen warnings and cross-contact.

Helpful Cooking Tips

• Cut potatoes into similar-sized pieces for even cooking.

• Use unsalted butter so you can control the saltiness.

• Frozen corn can be added directly without thawing.

• For extra flavor, add a little Parmesan cheese before serving.

• For thicker sauce, remove some cooking liquid and simmer it in a saucepan until reduced.

• Avoid overcooking the chicken, as chicken breasts can become dry.

Storage Instructions

• Refrigerate leftovers in an airtight container for up to 3–4 days.

• Freeze portions for up to 2–3 months.

• Reheat thoroughly until steaming hot.

• Store chicken, potatoes, and corn together with a little sauce to keep everything moist.

Final Result: Tender, juicy ranch-seasoned chicken, soft buttery red potatoes, and sweet golden corn coated in delicious garlic herb butter sauce. An easy, satisfying comfort-food dinner for the whole family!