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Creamy ranch chicken with cottage cheese served on a plate with baby potatoes and carrots, garnished with parsley and black pepper.

Crockpot Ranch Chicken and Potatoes with Cottage Cheese

Creamy crockpot ranch chicken and potatoes made with a blended cottage cheese sauce instead of cream cheese. Tender shredded chicken thighs, baby potatoes, and carrots in a thick, protein-rich ranch sauce. An easy one-pot slow cooker dinner. Blended cottage cheese creates a rich, velvety sauce without using canned soup, making this slow cooker meal hearty, comforting, and perfect for busy weeknights.
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Prep Time: 10 minutes
Cook Time: 5 hours
Total Time: 5 hours 10 minutes
Course: Main Course
Cuisine: American
Servings: 6
Author: Shilpa

Equipment

Ingredients

  • 1½ pounds chicken thighs boneless, skinless (about 5 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
  • ½ cup low-sodium chicken broth
  • Kosher salt and black pepper to taste
  • Fresh parsley chopped, for garnish

Instructions

  • Add the chicken thighs, baby potatoes, and sliced carrots to the slow cooker. Season with the salt and black pepper.
  • In a small blender or food processor, combine the cottage cheese, ranch seasoning, garlic powder, onion powder, and chicken broth. Blend until completely smooth.
  • Pour the ranch cottage cheese mixture evenly over the chicken and vegetables. Gently stir to coat everything.
  • Cover and cook on Low for 6 to 7 hours or High for 3 to 4 hours, until the chicken is tender and the potatoes and carrots are cooked through.
  • Shred the chicken directly in the slow cooker using two forks, then stir everything together until the chicken is coated in the creamy ranch sauce.
  • Garnish with chopped fresh parsley and freshly cracked black pepper before serving.

Notes

  • Blending the cottage cheese creates a smooth, creamy sauce without any curds.
  • Baby Yukon Gold or baby yellow potatoes hold their shape best during slow cooking.
  • If the sauce thickens after sitting, stir in a splash of warm chicken broth before serving.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition

Calories: 365kcal | Carbohydrates: 21g | Protein: 24g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 116mg | Sodium: 556mg | Potassium: 715mg | Fiber: 3g | Sugar: 3g | Vitamin A: 6141IU | Vitamin C: 17mg | Calcium: 53mg | Iron: 2mg
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