This 5-Ingredient Slow Cooker Chicken and Potatoes is the ultimate set-it-and-forget-it dinner for busy weeknights. Everything cooks together in one pot, turning simple pantry staples into a cozy, family-friendly meal that feels comforting, filling, and surprisingly rich. The chicken stays juicy, the Yukon gold potatoes become soft and buttery, and the creamy ranch-seasoned sauce ties it all together into a hearty, budget-friendly dinner. Perfect for meal prep, leftovers, and stress-free cooking, this recipe is ideal when you want a homemade meal without extra shopping or complicated prep.
Slow Cooker 5-Ingredient Chicken and Potatoes
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Boneless, skinless chicken breasts | 1.5–2 pounds (about 3–4 medium) |
| Yukon gold potatoes, diced into 1-inch pieces | 2 pounds |
| Condensed cream of chicken soup | 1 can (10.5 ounces) |
| Low-sodium chicken broth | 1 cup |
| Dry ranch seasoning mix | 1 packet (about 1 ounce) |
Instructions
Wash and dice the Yukon gold potatoes into roughly 1-inch chunks, leaving the skins on if desired.
Spread the potatoes evenly across the bottom of the slow cooker.
Arrange the chicken breasts on top of the potatoes in a single layer.
In a bowl, whisk together the cream of chicken soup, chicken broth, and ranch seasoning mix until smooth.
Pour the sauce evenly over the chicken and potatoes, making sure everything is lightly coated.
Cover and cook on LOW for 5–6 hours or on HIGH for 2.5–3.5 hours, until the chicken reaches 165°F internally and the potatoes are fork-tender.
Taste and season with salt and pepper if needed, then serve chicken with a scoop of potatoes and plenty of creamy sauce on top.
Variations & Tips
Chicken thighs can replace breasts for extra juiciness and faster cooking. For a lighter version, use reduced-fat cream of chicken soup or swap in cream of mushroom for a richer, savory twist. Try Italian seasoning mix instead of ranch for a more herby flavor. If your slow cooker runs hot, check doneness 30–45 minutes early and switch to WARM to prevent overcooking. For meal prep, portion leftovers into containers with spinach or green beans so veggies steam while reheating. If you want extra richness, stir in a small handful of shredded cheddar at the end and let it melt into the sauce.
