Green Chili Ranch Chicken with Potatoes & Carrots – Slow Cooker


Green Chili Ranch Chicken with Potatoes & Carrots – Slow Cooker

Recipe by Julia Pacheco Course: MainCuisine: AmericanDifficulty: Easy


Prep time


Cooking time




  • 10oz can cream of chicken soup

  • 10oz can cream of mushroom soup

  • 4oz can green chilis

  • 1/2 cup chicken broth

  • 3 tbs dry ranch dressing seasoning mix

  • 3 large chicken breasts

  • 1/2 tsp salt

  • 1/2 tsp pepper

  • 1.5 lbs baby potatoes, rinsed

  • 1 lb baby carrots


  • Creamy Sauce: To a medium sized bowl add the cream of soups, green chilis, broth, and 2.5 tbs of the ranch seasoning mix. Whisk well to combine these ingredients.
  • Season the chicken on both sides with the remaining ranch seasoning mix, salt, and pepper.
  • To the bottom of a large slow cooker add the potatoes, and baby carrots. Place the chicken over the top of the vegetables, pour the creamy sauce over the top.
  • Cover with lid. Cook on low for 5-6 hours or until the chicken is cooked. Enjoy!

Recipe Video


  1. Love the slow cooker repices

  2. Anna Osterwald

    Got this is the slow cooker now! My husband loves green chilies so i hope he likes this

  3. I always seem to be asking the same question. sorry, but can you freeze this please?

  4. Just had it and love it! A tip – If like myself you have the regular cream of mushroom/ not roasted garlic flavor she used – add some finely chopped garlic or about a TBS of the pre-chopped garlic (I used fresh) in with soup mixture. It worked out great!

    minor changes: Added 1/3 of an onion chopped in with the potatoes. I needed to use it up anyway, but it really enhanced the flavor; not at all overwhelming – the kids ate it up! Also – I’ve seen this recipe with 1/2 a block of cream cheese added and I bet that would be yummy as well if you want a creamier sauce.

    I will definitely be making this again!

  5. What sides would you recommend if any to go with this meal?

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