Ingredients
2 pounds boneless skinless chicken thighs
1.5 pounds baby potatoes, halved
2 cups peeled carrots, cut into 2-inch pieces
2 tablespoons ranch seasoning blend
2 cups chicken broth
1/2 cup coconut cream (not coconut milk)
Salt and pepper, to taste
Instructions
Combine chicken, potatoes, and carrots in a 6-quart slow cooker.
Mix chicken broth, ranch seasoning, and coconut cream in a bowl. Pour over chicken mixture.
Season with salt and pepper.
Cook on LOW 6-8 hours or HIGH 3-4 hours.
Carefully stir to combine. If mixture is too soupy, cook on HIGH 30 minutes uncovered.
Shred chicken with two forks. Serve warm with rice or crusty bread, if desired.
Notes
Use red or Yukon Gold potatoes for best texture.
For extra flavor, sauté garlic or onions before adding to crockpot.
Freeze leftovers up to 3 months (thaw before reheating).
Can substitute green beans or parsnips for carrots.
Ranch seasoning is available pre-made or DIY from herbs like dill, parsley, and chives.
- Prep Time: 15
- Cook Time: 240
- Category: Cozy Chicken
- Method: Slow Cooking
- Cuisine: American
- Diet: Omnivore
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 180mg
- Fat: 26g
- Saturated Fat: 18g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 105mg