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Slow Cooker Cheesy Ranch Chicken and Potatoes

Slow Cooker Cheesy Ranch Chicken and Potatoes with fork-tender Yukon Golds and a creamy, cheddar-melted sauce. Chicken thighs cook in ranch-seasoned soup and broth, then everything is finished with melted sharp cheddar and chives.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

Slow Cooker Cheesy Ranch Chicken and Potatoes
  • 2 lb bone-in skin-on chicken thighs
  • 1.5 lb baby Yukon Gold potatoes
  • 1 packet (1 oz) ranch seasoning mix
  • 1 can (10.5 oz) cream of chicken soup
  • 0.5 cup chicken broth
  • 4 oz cream cheese
  • 0.5 tsp garlic powder
  • 0.25 tsp black pepper
  • 2 cup shredded sharp cheddar cheese
  • 1 fresh chives for garnish

Equipment

  • 1 slow cooker

Method
 

Layer and season
  1. Add the halved baby Yukon Gold potatoes to the bottom of the slow cooker and pour in the chicken broth so the potatoes are moistened.
  2. Set the bone-in skin-on chicken thighs on top of the potatoes in an even layer.
  3. In a bowl, mix the cream of chicken soup, ranch seasoning mix, garlic powder, and black pepper, then pour it over the chicken and potatoes.
  4. Place the cream cheese cubes on top of the mixture so they begin melting during cooking.
Slow cook until tender
  1. Cook on low for 6–7 hours (or on high for 3–4 hours) until the chicken is cooked through and the potatoes are fork-tender, with steady bubbling at the edges on high.
Finish with cheddar
  1. Stir to blend the cream cheese into the sauce until smooth and creamy.
  2. Sprinkle the shredded sharp cheddar cheese over the top, cover, and cook on high for 10 minutes until fully melted and pooling.
  3. Garnish with fresh chives and serve.

Notes

For the creamiest texture, stir once mid-finish to fully dissolve the cream cheese. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently in the microwave or on the stovetop with a splash of chicken broth. Freezing is not recommended because the potatoes and dairy can change texture. Dietary swap: use reduced-fat cream cheese and reduced-fat shredded cheddar for a lighter version without changing the method.