For picky eaters, you can swap the dry ranch dressing mix for a mild onion soup mix or a simple blend of salt, pepper, garlic powder, and onion powder to tone down the tangy ranch flavor. If your family prefers white meat, use all chicken breasts; just be sure not to overcook them so they stay tender—check closer to the minimum cook time.
Amish wedding chicken served over buttered egg noodles
For extra richness, stir in 2 to 4 ounces of softened cream cheese at the end of cooking until fully melted and smooth. To lighten things up a bit, use reduced-sodium condensed soup and unsalted butter, and serve the chicken over steamed vegetables or cauliflower rice instead of potatoes or noodles.
You can also add vegetables directly to the slow cooker: layer sliced carrots or quartered baby potatoes under the chicken so they cook in the sauce, keeping in mind they may slightly thicken the mixture as they release starch. For a little color and freshness at the end, stir in a handful of frozen peas during the last 15 minutes of cooking.
Slow cooker chicken with carrots potatoes and peas
Food safety tips: Always start with fully thawed chicken for even cooking; using frozen chicken in the slow cooker can keep it in the temperature “danger zone” too long. Make sure the chicken reaches an internal temperature of at least 165°F (74°C) before shredding.
Keep the slow cooker covered during cooking so it maintains a safe temperature. Refrigerate leftovers within 2 hours in shallow containers, and use within 3 to 4 days, reheating until steaming hot before serving.
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