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Ranch chicken and veggies with cottage cheese in slow cooker showing shredded chicken, potatoes, and carrots in creamy ranch sauce

Ranch Chicken and Veggies with Cottage Cheese

Juicy chicken thighs, baby potatoes, and carrots slow-cooked in a creamy ranch cottage cheese sauce. Effortless comfort food that practically makes itself.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds boneless skinless chicken thighs about 6-8 thighs
  • 1 pound baby potatoes whole if small, halved if larger
  • 3 large carrots peeled and sliced into ½ inch thick coins
  • 3/4 cup cottage cheese any fat percentage, full-fat for creamiest sauce
  • 1 packet ranch seasoning mix about 1 ounce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/3 cup low-sodium chicken broth
  • salt and black pepper to taste
  • fresh parsley chopped, for garnish

Equipment

  • Slow cooker or crockpot
  • Small blender or food processor
  • Cutting board and knife
  • Measuring cups and spoons

Method
 

  1. Place chicken thighs in bottom of slow cooker in even layer. Nestle baby potatoes and carrot coins around and on top of chicken.
  2. In small blender or food processor, combine cottage cheese, ranch seasoning mix, garlic powder, onion powder, and chicken broth. Blend on high for 30-60 seconds until completely smooth with no visible curds.
  3. Pour blended cottage cheese sauce evenly over chicken and vegetables. Gently stir to coat everything with sauce.
  4. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until chicken reaches 165°F internal temperature and shreds easily, and vegetables are fork-tender.
  5. Use two forks to shred chicken directly in slow cooker. Stir everything together so shredded chicken mixes with vegetables and sauce. Taste and season with salt and black pepper as needed.
  6. Garnish with freshly chopped parsley and extra black pepper if desired. Serve hot, spooning creamy sauce over each portion.

Notes

Blending cottage cheese until completely smooth ensures creamy sauce with no lumps. Chicken thighs work best - they stay juicy through long slow cook. Make-ahead friendly: assemble everything night before, refrigerate insert, start cooking in morning. Leftovers keep in airtight container in fridge up to 4 days. Great for fall meal prep - sauce thickens beautifully as it simmers. Can substitute chicken breasts but reduce cooking time to 4-5 hours on LOW. For Instant Pot: pressure cook HIGH 12 minutes with 10 minute natural release.