I know the weather isn’t seeming too promising, but according to the calendar, Spring is only 13 days away!!! AHHHHHHHH I seriously can’t remember being this excited for Spring to show up! Anyways, with the promise of sunshine and longer days ahead, who really wants to be stuck inside cooking?! We can save that for the rainy days. So this week I will be sharing some of my all-time favorite slow cooker meals! Not only are the awesome because you can set it and forget it, but you can even prep most of these meals the night before and toss them in the pot on your way out the door for work!
So since I have fallen in love with cooking, and ventured out of my food comfort zone, I have found some pretty great alternatives to my previous “essentials.” To begin with, lets just talk about how expensive chicken breasts can get for large families! Now don’t get me wrong, it’s not like break the bank expensive, but if you can show me something that costs about half of what the breasts cost, I am there! This is where boneless chicken thighs come in! Like I said, about 8 thighs goes for approximately $5 at Wal-mart, and they are juicier and because of the dark meat, full of flavor!
This delicious ranch chicken and potato recipe is so terribly easy to throw together and the taste is simply out of this world, considering there are only 3 main ingredients! Oh also..did I mention I have a delicious leftover recipe?! Yea, talk about convenient!
You start by peeling 8 small-medium sized Idaho potatoes. Once they are peeled you can cut them into cubes or do like I did and do baton slices, better known as “french fry” slices, toss them in a bowl with half of a dry ranch packet, a pinch of salt and pep and a drizzle of olive oil. In a second bowl, I toss the chicken in the same mixture. Once everything is all coated, I drop the chicken into the slow cooker and potatoes on top. If there is any dry ranch seasoning left, I pour the rest in.
Cover and let cook on low for about 6-7 hours. You will know it is ready when the chicken just falls apart on your fork! To serve, I make sure the potatoes are separate from the chicken because I will be using the leftover potatoes for a new recipe! You should have some juice in the bottom of your crockpot, so as to not waste a thing, I drop a couple chicken bouillon cubes and about 2 cups of boiling water. Once dissolved, I use that delicious broth to make a gravy.
Don’t forget to check out the recipe I will be posting on how to reuse the leftover potatoes!
- 8 Idaho potatoes
- 4 chicken breasts or 8 chicken thighs
- 1 ranch packet
- 2 chicken bouillon cubes (optional for gravy)