Ranch Chicken and Veggies with Cottage Cheese Recipe
Introduction
This Ranch Chicken and Veggies dish is a comforting and flavorful meal that comes together effortlessly in the crockpot. Tender chicken thighs, baby potatoes, and carrots are coated in a creamy ranch-infused sauce made with cottage cheese. It’s an easy, wholesome dinner perfect for busy weekdays or relaxed weekends.
Ingredients
- 1½ lb boneless skinless chicken thighs
- 1 pound baby potatoes
- 3 large carrots, peeled and sliced into thick coins
- ¾ cup cottage cheese
- 1 packet ranch seasoning mix
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ cup low-sodium chicken broth
- Salt and black pepper, to taste
- Fresh parsley, for garnish
Instructions
- Step 1: Place the chicken thighs, baby potatoes, and sliced carrots into the crockpot.
- Step 2: In a small blender or food processor, combine the cottage cheese, ranch seasoning mix, garlic powder, onion powder, and chicken broth. Blend until smooth.
- Step 3: Pour the creamy ranch mixture over the ingredients in the crockpot and gently stir to coat everything evenly.
- Step 4: Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the chicken is tender and vegetables are fully cooked.
- Step 5: Once cooked, shred the chicken in the crockpot and stir everything together thoroughly.
- Step 6: Serve garnished with fresh chopped parsley and cracked black pepper if desired.
Tips & Variations
- Swapping baby potatoes for red or Yukon gold potatoes adds a nice texture variation.
- Add a handful of green beans or peas during the last hour of cooking for extra veggies.
- Use Greek yogurt instead of cottage cheese for a tangier sauce and creamier texture.
- Adjust seasoning with extra garlic or onion powder if you prefer stronger flavors.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of broth if needed to keep the sauce creamy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken breasts instead of thighs?
Yes, chicken breasts will work, but thighs tend to stay more tender and juicy during slow cooking.
Is this recipe suitable for a slow cooker liner?
Absolutely, using a slow cooker liner helps with easier cleanup without affecting the cooking process.
PrintRanch Chicken and Veggies with Cottage Cheese Recipe
This comforting Ranch Chicken and Veggies with Cottage Cheese recipe combines tender chicken thighs, baby potatoes, and carrots slow-cooked in a rich ranch-flavored creamy sauce. The inclusion of cottage cheese adds a creamy texture and boosts protein while keeping the dish wholesome and satisfying. Ideal for an easy, hands-off meal, this crockpot recipe yields a flavorful one-pot dinner perfect for busy weeknights or meal prepping.
- Prep Time: 15 minutes
- Cook Time: 6 hours (low) or 3.5 hours (high)
- Total Time: 6 hours 15 minutes (low) or 3 hours 45 minutes (high)
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Salt
Ingredients
Protein & Vegetables
- 1½ lb boneless skinless chicken thighs
- 1 pound baby potatoes
- 3 large carrots, peeled and sliced into thick coins
Sauce and Seasonings
- ¾ cup cottage cheese
- 1 packet ranch seasoning mix
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ cup low-sodium chicken broth
- Salt and black pepper, to taste
- Fresh parsley, for garnish
Instructions
- Prepare Ingredients: Place the boneless skinless chicken thighs, baby potatoes, and sliced carrots into the crockpot, layering them evenly for even cooking.
- Make Ranch Sauce: In a small blender or food processor, combine the cottage cheese, ranch seasoning mix, garlic powder, onion powder, and low-sodium chicken broth. Blend until the mixture is smooth and creamy.
- Combine and Cook: Pour the blended ranch sauce over the chicken and vegetables in the crockpot. Gently stir to ensure everything is coated evenly. Cover the crockpot and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is tender and the vegetables are fully cooked.
- Shred and Serve: Once cooked, shred the chicken directly in the crockpot using two forks, then stir everything together to combine the flavors. Adjust seasoning with salt and black pepper if desired.
- Garnish: Serve the dish garnished with freshly chopped parsley and a sprinkle of cracked black pepper for a fresh finish.
Notes
- Using boneless skinless thighs ensures tenderness and quick cooking in the crockpot.
- Blending cottage cheese with ranch seasoning adds creaminess without heavy cream or mayo.
- Adjust vegetables according to season or preference; green beans or bell peppers can be added.
- For thicker sauce, remove lid during last 30 minutes of cooking to reduce liquid.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
Keywords: ranch chicken recipe, slow cooker chicken, crockpot chicken and veggies, cottage cheese chicken, easy chicken dinner, healthy slow cooker meals
