Description
This Crockpot Ranch Chicken and Potatoes recipe is a comforting and easy-to-make meal featuring tender baby potatoes, smoky sausage, and a creamy ranch-flavored sauce, all slow-cooked to perfection and topped with melted cheddar cheese. Ideal for a hassle-free dinner, this dish combines hearty ingredients in a flavorful, cheesy casserole.
Ingredients
Scale
Vegetables and Protein
- 1 ½ lbs baby potatoes, halved or quartered
- 1 lb smoked sausage, sliced into 1-inch pieces
Sauce and Seasonings
- 1 packet ranch seasoning mix (typically about 1 oz)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- ½ cup chicken broth
- 1 tablespoon olive oil
- Salt and pepper, to taste
Instructions
- Prepare the ingredients: Wash the baby potatoes thoroughly and cut them into halves or quarters, depending on their size. Slice the smoked sausage into 1-inch pieces to ensure even cooking and easy serving.
- Layer in the crockpot: Place the prepared potatoes and sliced sausage evenly into the bottom of a 6-quart crockpot, creating a solid base for the dish.
- Mix the sauce: In a separate mixing bowl, combine the ranch seasoning mix, cream of chicken soup, sour cream, chicken broth, and olive oil. Stir well until the mixture is smooth and all ingredients are fully incorporated.
- Pour over the potatoes and sausage: Pour the prepared ranch sauce evenly over the potatoes and sausage in the crockpot. Stir gently to coat the ingredients thoroughly and evenly with the sauce.
- Cook: Cover the crockpot with its lid and cook on low heat for 6-7 hours or on high heat for 3-4 hours, until the potatoes are tender and flavors are well blended.
- Add cheese: About 30 minutes before serving time, sprinkle the shredded cheddar cheese evenly over the top of the casserole. Cover the crockpot again to allow the cheese to melt and become gooey.
- Serve: Once the cheese is melted, give the dish a final gentle stir to mix the cheese throughout. Serve hot and enjoy a comforting, cheesy meal perfect for any occasion.
Notes
- Use smoked sausage for extra flavor; kielbasa or andouille work well.
- Adjust seasoning and salt depending on the saltiness of the sausage and soup.
- For a thicker sauce, reduce the chicken broth slightly.
- You can prepare this recipe the night before and refrigerate it, then cook it the next day.
- To make it gluten-free, ensure the ranch mix and cream of chicken soup are gluten-free varieties.
