Ranch Chicken & Veggies with Cottage Cheese
Juicy slow cooker chicken thighs, baby potatoes, and thick-cut carrots simmered in a creamy ranch cottage cheese sauce. A high-protein, family-friendly crockpot dinner with minimal prep.
Ingredients
Scale
- 1.5 lb boneless skinless chicken thighs
- 1 lb baby potatoes leave whole if small, halve if large
- 3 large carrots peeled and sliced into thick coins, about 3/4 inch
- 0.75 cup full-fat cottage cheese
- 1 packet ranch seasoning mix about 1 oz
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.25 cup low-sodium chicken broth
- salt and black pepper to taste
- fresh parsley for garnish
Instructions
- Add the chicken thighs, baby potatoes, and sliced carrots to the bottom of your slow cooker. Season lightly with salt and black pepper.
- In a small blender or food processor, combine the cottage cheese, ranch seasoning packet, garlic powder, onion powder, and chicken broth. Blend until completely smooth, about 30 to 45 seconds.
- Pour the blended cottage cheese mixture over the chicken and vegetables. Use a spoon to gently toss everything so it is lightly coated.
- Place the lid on and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours. Chicken is done when it reaches 165°F internally and shreds easily with two forks.
- Shred the chicken directly in the crockpot using two forks, then stir everything together so the sauce coats the potatoes and carrots. Taste and adjust seasoning. Garnish with chopped fresh parsley and cracked black pepper before serving.
Notes
Always blend the cottage cheese completely smooth before adding it to the crockpot to achieve a creamy sauce. Cut carrots thick to prevent them from turning mushy. Add a splash of broth when reheating leftovers. Stores in the refrigerator up to 4 days or freezer up to 3 months.