This buttery Slow Cooker Ranch Chicken is cooked with potatoes and green beans to make a savory gluten-free meal the whole family will love!
There is nothing I love more than a dinner that is complete with chicken, veggies and potatoes. If I can add butter and ranch to that meal then I'm in heaven! Slow Cooker Ranch Chicken is a perfect meal for a busy night. The prep only takes a few minutes and you will have dinner off your to-do list. My favorite part is everyone, kids included, will gobble it up and ask for seconds.
Another all in one dinner is my Garlic Butter Chicken and Veggies which is always on rotation in our monthly meal planning.
Disclaimer- Some links below are Amazon affiliate links, meaning at no extra cost to you, I will earn a commission if you click through and make a purchase.
TIPS FOR MAKING SLOW COOKER RANCH CHICKEN
I always feel good when I can put a homemade dinner on the table. The best part about this meal is you can customize it to exactly what your family likes. I used chicken thighs in this recipe but you can swap for chicken breasts. If your family doesn't like green beans use any hearty vegetable like carrots.
If you prefer to make your ranch from scratch here is an easy recipe that only takes minutes to make. That way you can control the ingredients and salt.
Leave the lid on while the meal is cooking. The potatoes need to be cooked
Gluten Free Chicken Dinner
All my recipes are gluten free because my husband has celiac, which means you are allergic to gluten. This dinner is completely gluten free so it is a great option for any one who is gluten free!
HOW TO MAKE SLOW COOKER RANCH CHICKEN
STEP 1. Mix melted butter, ranch packet and garlic together in a small bowl and mix together.
STEP 2. Add chicken thighs (or breasts) to Slow Cooker.
STEP 3. Pour half the butter mixture on top of chicken.
STEP 4. Add potatoes and green beans on top of chicken.
STEP 5. Pour remaining butter on top of vegetables.
STEP 6. Add ¼ cup of chicken stock over all the ingredients.
STEP 7. Cook on high for 3-4 hours or low for 6 hours. Cook for less time if using breasts.
LOOKING FOR MORE CHICKEN RECIPES?
SLOW COOKER GARLIC PARMESAN CHICKEN
Slow Cooker Ranch Chicken
Ingredients
- 2 pounds chicken thighs
- 1 packet Hidden Valley Ranch Seasoning
- ½ cup butter
- 2 tablespoons garlic minced
- 1 pound green beans
- 1 ½ pounds mini yellow potatoes halved
- ¼ cup chicken stock
Instructions
- Mix melted butter, ranch packet, and garlic together in a small bowl and mix together.
- Add chicken thighs (or breasts) to slow cooker.
- Pour half the butter mixture on top of chicken.
- Add potatoes and green beans on top of chicken.
- Pour remaining butter and chicken stock on top of vegetables.
- Cook on low for 5-6 hours or high for 3-4 hours. (Cook for less time if using breasts).
- Serve and drizzle with butter sauce on each plate.
Video
Amanda says
Hello I love this recipe! I just realized we don’t have green beans, would frozen broccoli work? I’ve made it with the green beans and we all enjoyed it so much.
Thank you so much!
Allison Treadwell says
Hi Amanda! Hopefully, it turned out great. I think broccoli sounds great!
Debi says
This was a HUGE success. Have made it twice already. 5yr old 'Loved it' so did Mom and Dad. Even better left over next day. I will say I put the fresh green beans on top of all for last 30 mins. We just don't care for soggy beans. I also seared the chicken thighs prior to start.
Allison Treadwell says
So excited that it was a hit!! Thanks for crockin' with me!
Rebecca Clark says
This was absolutely delicious! Thank you for sharing!
Allison Treadwell says
Thanks for the comment! So happy you enjoyed it!
Pamela says
Hi! 🙂
Do we use bone in or boneless chicken thighs?
Allison Treadwell says
I like boneless, skinless chicken thighs.
Pamela says
Also- what is that fresh herb that is in the picture and at the end of the video? I can't find it in the recipe... thanks! 🙂
Lisa says
This was delicious!! It needed a little salt after it was done, but it was SOOOOO good! I didn’t have green beans though but I had asparagus, so I did that instead. They came out a little soggy but it was still really good. I made it in the instant pot for 20 mins then a quick release. Definitely saving this recipe!!!