Slow Cooker Ranch Chicken

Jump to Recipe Print Recipe

This Slow Cooker Ranch Chicken recipe pairs tender chicken thighs with creamy, tangy ranch flavors with a side of hearty garlic-Parmesan mashed potatoes. The chicken thighs are seared and slow cooked with a ranch sauce to pour all over. This dish is rustic comfort and sure to be a new favorite.

A plate of Slow Cooker Ranch Chicken with mashed potatoes and green beans.

We love using chicken thighs for this recipe but you can also use chicken breasts, if you prefer. You can also use bone-in chicken thighs. Make sure the internal temperature reaches 165°F. You can use sour cream or even cream cheese in place of Greek yogurt.

A mis-en-place of ingredients for Slow Cooker Ranch Chicken.

Season the chicken thighs with half of the ranch seasoning, smoked paprika, and black pepper. Heat a large skillet over medium heat and melt the 2 tablespoons of butter. Sear the chicken thighs on both sides until brown, about 3 minutes per side.

Four seasoned and floured chicken breasts.

Four seared seasoned and floured chicken breasts.

Transfer the seared chicken to the slow cooker. Add the minced garlic, chopped onion, and chicken broth. Cook on low for 5-6 hours or high for 3-4 hours until the chicken is tender and cooked through. Then in the last 30 minutes of cooking, stir in the Greek yogurt, remaining ranch seasoning and dried dill. Allow the sauce to combine with the chicken, creating a creamy, flavorful gravy. You can adjust the amount of yogurt for a creamier sauce.

Four seared chicken breasts and diced onions in a slow cooker.

The cooked Slow Cooker Ranch Chicken in the slow cooker.

If you want to make the Garlic-Parmesan Mashed Potatoes while the chicken cooks, then in the last 45 minutes of the chicken cooking, bring a large, salted pot of water to a boil. Peel and chop the potatoes into even sized cubes. Add the cubed potatoes and whole garlic cloves into the pot. Cook until the potatoes are tender, about 15-20 minutes.

A pot of cubed potatoes covered in water.

A pot of drain, cooked potatoes with butter, cream, and parmesan cheese.

Drain the potatoes and garlic, then return them to the pot. Add the butter, heavy cream, and Parmesan cheese. Mash until smooth and creamy. Add in salt and pepper to your preferred taste. Cover the pot and keep warm until ready to serve.

A white plate of four Slow Cooker Ranch Chicken breasts in front of slow cooker.

Plate the mashed potatoes and spoon the ranch chicken with its creamy sauce over the top. Garnish with freshly chopped chives for a pop of color and extra flavor.

Sauce being dripped on a plated Slow Cooker Ranch Chicken breast.

Slow Cooker Ranch Chicken FAQS:

What will I need to complete this recipe?

You will need the following ingredients:
boneless, skinless chicken thighs, ranch seasoning mix, chicken broth, Greek yogurt, garlic, onion, smoked paprika, black pepper, dried dill, butter, russet potatoes, Parmesan cheese, heavy cream, salt, pepper, chives
You will need the following supplies:
a slow cooker, a large skillet, a large pot

What are the storage instructions?

Store the leftovers in an airtight container and refrigerate for up to 3 days. Reheat in the microwave until heated through.

Should I eat these warm or cold?

This Slow Cooker Ranch Chicken with Garlic Parmesan Mashed Potatoes is best served hot.

Notes:

For a homemade version of the ranch seasoning mix, combine 1 tablespoon dried parsley, 1 teaspoon dried dill, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon dried basil, and ¼ teaspoon salt.

We love using chicken thighs for this recipe but you can also use chicken breasts, if you prefer. You can also use bone-in chicken thighs. Make sure the internal temperature reaches 165°F.

For a lower-carb option, swap the potatoes for cauliflower to make garlic-Parmesan mashed cauliflower instead.

If you want to save time, you can use premade mashed potatoes but don’t skip the additional ingredients for the added flavors.

Leftover ranch chicken can be shredded and used in wraps, sandwiches, or over salads.

If the sauce is too thin, you can always add in more Greek yogurt or you can make a cornstarch slurry by mixing 2 tablespoons of cornstarch with 2 tablespoons of water. Mix into the sauce and allow it to thicken.

The smoked paprika gives this dish its warm color, but if you prefer to skip the paprika you will have a more neutral color.

You can use sour cream or even cream cheese in place of Greek yogurt.

Print Recipe Pin Recipe

Slow Cooker Ranch Chicken

Prep Time15

Cook Time4

Total Time4 15

Course: Main Course

Cuisine: American

Servings: 4 servings

Ingredients

For the Ranch Chicken:

4 boneless, skinless chicken thighs
1 packet/1 ounce of ranch seasoning mix
1 cup chicken broth
½ cup Greek yogurt
4 cloves garlic, minced
1 small onion, finely chopped
¼ teaspoon smoked paprika
¼ teaspoon black pepper
½ teaspoon dried dill
2 tbsps butter

For the Garlic-Parmesan Mashed Potatoes:

6 medium russet potatoes
4 cloves garlic, peeled
½ cup grated Parmesan cheese
4 tbsps butter
½ cup heavy cream
Salt and pepper to taste
Fresh chives, chopped (for garnish)

Instructions

Season the chicken thighs with half of the ranch seasoning, smoked paprika, and black pepper.
Heat a large skillet over medium heat and melt the 2 tablespoons of butter. Sear the chicken thighs on both sides until brown, about 3 minutes per side.
Transfer the seared chicken to the slow cooker. Add the minced garlic, chopped onion, and chicken broth. Cook on low for 5-6 hours or high for 3-4 hours until the chicken is tender and cooked through.
In the last 30 minutes of cooking, stir in the Greek yogurt, remaining ranch seasoning and dried dill. Allow the sauce to combine with the chicken, creating a creamy, flavorful gravy. You can adjust the amount of yogurt for a creamier sauce.
In the last 45 minutes of the chicken cooking, bring a large, salted pot of water to a boil. Peel and chop the potatoes into even sized cubes.
Add the cubed potatoes and whole garlic cloves into the pot. Cook until the potatoes are tender, about 15-20 minutes.
Drain the potatoes and garlic, then return them to the pot. Add the butter, heavy cream, and Parmesan cheese. Mash until smooth and creamy. Add in salt and pepper to your preferred taste. Cover the pot and keep warm until ready to serve.
Plate the mashed potatoes and spoon the ranch chicken with its creamy sauce over the top. Garnish with freshly chopped chives for a pop of color and extra flavor.

Notes

For a homemade version of the ranch seasoning mix, combine 1 tablespoon dried parsley, 1 teaspoon dried dill, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon dried basil, and ¼ teaspoon salt.
We love using chicken thighs for this recipe but you can also use chicken breasts, if you prefer. You can also use bone-in chicken thighs. Make sure the internal temperature reaches 165°F.
For a lower-carb option, swap the potatoes for cauliflower to make garlic-Parmesan mashed cauliflower instead.
If you want to save time, you can use premade mashed potatoes but don’t skip the additional ingredients for the added flavors.
Leftover ranch chicken can be shredded and used in wraps, sandwiches, or over salads.
If the sauce is too thin, you can always add in more Greek yogurt or you can make a cornstarch slurry by mixing 2 tablespoons of cornstarch with 2 tablespoons of water. Mix into the sauce and allow it to thicken.
The smoked paprika gives this dish its warm color, but if you prefer to skip the paprika you will have a more neutral color.
You can use sour cream or even cream cheese in place of Greek yogurt.