Our Recipes
Slow-Cooker Creamy Ranch Chicken and Veggies
Serves: 8
Prep Time: in
Cook Time: in
Creamy, tangy ranch adds a new dimension to this slow-cooker chicken dish. Bell & Evans Boneless, Skinless Chicken Thighs simmer in a slow-cooker with potatoes, peas and carrots in a creamy broth, until the meat is juicy and tender. The result is similar to a chicken pot pie filling: hearty and satisfying with a familiar, comforting flavor.
Ingredients
- 1 Pkg Bell & Evans Boneless, Skinless Chicken Thighs
- 1 (15-oz) can Cream of mushroom soup
- 1/2 cup Whole milk
- 1 TB Ranch seasoning mix
- 1 lb Red baby potatoes
- 1 lb Baby carrots
- 1/2 cup Frozen peas
- 2 TB Chopped fresh dill
Preparation
- Mix the soup, milk and ranch seasoning together in a large slow-cooker.
- Place the chicken, potatoes and carrots in the ranch mixture.
- Cover and cook on low for 4 hours, until vegetables are tender, and chicken is tender and internal temperature reaches 165°F. Then 30 minutes before chicken is finished cooking, add peas and cook until tender.
- Garnish with dill, and serve.
Our Chicken is Better
At Bell & Evans, everything we do is guided by what’s best for the chicken and what’s best for you. We call it the Ultra Premium Difference.
Taste the Difference
From everyday favorites to specialty cuts and convenient options, explore our full selection of 100% Air Chilled Chicken.
