Crockpot Chicken & Gravy


For the Crockpot Chicken:

  • 4 skinless chicken breasts
  • 1-ounce dry ranch salad dressing and seasoning mix
  • 1 (10.5 ounces) can of cream of condensed chicken soup
  • 1 cup chicken broth
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish (optional)

For the Herb Mashed Potatoes:

  • 4 large potatoes, peeled and diced
  • 4 tablespoons butter
  • 1/4 cup milk
  • 2 tablespoons chopped fresh chives
  • 1 tablespoon chopped fresh parsley
  • Salt and pepper to taste


  1. Grease the slow cooker with non-stick spray.
  2. Place the chicken breasts into the bottom of the Crock Pot.
  3. In a bowl, mix together the cream of chicken soup, ranch seasoning mix, minced garlic, dried thyme, salt, and pepper. Pour this mixture over the chicken in the slow cooker.
  4. Pour the chicken broth over the chicken and soup mixture.
  5. Cover the slow cooker with the lid and cook on low for seven hours or until the chicken is tender and cooked through.
  6. While the chicken is cooking, prepare the mashed potatoes. Place the diced potatoes in a pot of salted water and bring to a boil. Cook until tender, then drain.
  7. In a separate small saucepan, melt the butter over low heat. Add the milk and heat until warm.
  8. Mash the cooked potatoes with the warm milk and butter mixture until smooth. Stir in the chopped chives, parsley, salt, and pepper.
  9. Once the chicken is cooked, shred it with a fork directly in the slow cooker.
  10. Serve the shredded ranch chicken over the herb mashed potatoes. Garnish with chopped fresh parsley if desired.

Enjoy your delicious and comforting Crockpot Ranch Chicken and Gravy with Herb Mashed Potatoes


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