Slow Cooker Ranch Chicken and Potato Bake

Servings: 4–6 | Prep Time: 10 min | Cook Time: 4–5 hours (low) | Calories: ~380 per serving

Ingredients:

• 4 boneless, skinless chicken breasts

• 1 lb (450g) baby potatoes, halved or quartered

• 1 packet (1 oz) ranch seasoning mix

• 1 cup shredded cheddar cheese

• 1 cup sour cream

• ½ cup chicken broth

• 2 cloves garlic, minced

• 1 tsp paprika

• ½ tsp black pepper

• ½ tsp salt

• 2 tbsp chopped fresh parsley, for garnish

Instructions:

1. Prep the slow cooker: Spray slow cooker with cooking spray.

2. Layer ingredients: Place chicken breasts at the bottom. Arrange potatoes around and on top of the chicken. Sprinkle with ranch seasoning, garlic, paprika, salt, and pepper.

3. Add liquids: Mix sour cream with chicken broth in a small bowl, then pour over chicken and potatoes.

4. Cook: Cover and cook on low for 4–5 hours, until chicken is cooked through (internal temp 165°F / 74°C) and potatoes are tender.

5. Add cheese: Sprinkle shredded cheddar cheese over the top, cover, and cook an additional 10–15 minutes until melted.

6. Serve: Garnish with fresh parsley. Serve hot for a creamy, comforting meal.