Slow Cooker Chicken and Potatoes

Slow Cooker Chicken and Potatoes. One of my old neighbors showed me this slow cooker trick during a busy spring when I had work, yard chores, and needed dinner fast. She brought a small bag of groceries, put four simple things into my slow cooker, and told me to leave it alone until dinner.

This slow cooker chicken and potatoes recipe is easy and warm. Four ingredients go into the pot and cook by themselves. The chicken becomes very soft and the potatoes melt in your mouth. It’s good for busy nights, and you can eat it with bread, rice, or a green salad.

Servings: 4

Ingredients

• 2 lb boneless, skinless chicken thighs

• 1.5 lb small baby potatoes, cut in half if big

• 1 (10.5 oz) can condensed cream of chicken soup

• 1 packet (1 oz) dry ranch seasoning mix

Slow Cooker Chicken and Potatoes: Directions

1. Put the baby potatoes in an even layer on the bottom of a 5- to 6-quart slow cooker.

2. Lay the chicken thighs on top of the potatoes in one layer; they can overlap a little.

3. In a small bowl, whisk the condensed cream of chicken soup and the dry ranch mix until mostly smooth.

4. Pour the soup and ranch mix over the chicken and potatoes. Use a spatula to spread it so everything gets a light coating. Do not add extra water.

5. Put the lid on the slow cooker and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the chicken is very tender and the potatoes are soft when poked with a fork.

6. Use two forks to gently shred the chicken right in the slow cooker, stirring it into the potatoes and juices until mixed.

7. Try it and see how it tastes. Add a little black pepper if you want more flavor. Serve hot and spoon extra juices over each plate.