Can I use chicken breast instead of thighs?

Yes! Ranch Chicken and Veggies with Cottage Cheese works with chicken breast, but breasts can dry out more easily. If you use them, aim for the low setting and don’t overcook. Checking closer to the 5–6 hour mark on low can help.

Will this taste like cottage cheese?

Nope. Once blended, cottage cheese turns into a creamy base and mostly disappears into the ranch flavor. Even cottage-cheese skeptics usually don’t notice.

Can I prep this ahead of time?

Absolutely. You can: Chop carrots and prep potatoes the night before (store in water in the fridge so they don’t brown). Blend the sauce and refrigerate it separately. In the morning, dump everything in and go.

How do I store leftovers?

You can, but potatoes can get a bit grainy after freezing and thawing. If freezing is your plan, it’ll still be tasty—just slightly softer in texture.

8 Easy Ranch Chicken and Veggies with Cottage Cheese

Description

Creamy, cozy, and effortless, this Ranch Chicken and Veggies with Cottage Cheese is a slow cooker dinner made for busy nights. Tender chicken, hearty vegetables, and a protein-rich ranch sauce come together in one comforting bowl.

Ingredients

Scale

1½ lb boneless skinless chicken thighs
1 lb baby potatoes
3 large carrots, peeled and sliced into thick coins
¾ cup cottage cheese
1 packet ranch seasoning mix
½ teaspoon garlic powder
½ teaspoon onion powder
¼ cup low-sodium chicken broth
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Place the chicken thighs, baby potatoes, and sliced carrots into the slow cooker.
In a small blender or food processor, blend the cottage cheese, ranch seasoning, garlic powder, onion powder, and chicken broth until smooth.
Pour the creamy ranch mixture over the chicken and vegetables. Gently stir to coat everything evenly.
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender and vegetables are cooked through.
Shred the chicken directly in the slow cooker using two forks. Stir well to combine.
Season with salt and black pepper to taste. Garnish with fresh parsley before serving.

Notes

Chicken thighs stay extra juicy, but chicken breasts can be used if preferred.

If the sauce seems thin, remove the lid and cook on HIGH for 15–20 minutes to thicken.

Great for meal prep—leftovers reheat beautifully.

Prep Time: 10 minutes
Cook Time: 6 hours
Category: Dinner
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 Serving
Calories: 420 kcal
Sugar: 4 g
Sodium: 780 mg
Fat: 18 g
Saturated Fat: 5 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 4 g
Protein: 38 g
Cholesterol: 135 mg