Slow-Cooker Ranch Chicken with Cottage Cheese
A convenient and nutritious set-and-forget dinner featuring tender chicken breasts cooked with mixed vegetables and a creamy cottage cheese sauce flavored with ranch seasoning.
Ingredients
Main Ingredients
- 2-4 pieces boneless, skinless chicken breasts (about 1.5-2 pounds) Use chicken thighs for a juicier option.
- 3-4 cups mixed vegetables (bell peppers, carrots, broccoli; frozen mixes work well) Adjust quantity for watery veggies like zucchini.
- 1-1.5 cups cottage cheese Use small-curd for smoother blending; can substitute Greek yogurt.
- 2 tablespoons ranch seasoning Can use a packet or homemade mix.
- to taste Salt and freshly ground black pepper Be cautious with salt as ranch seasoning contains sodium.
Instructions
Preparation
- Pat the chicken breasts dry and place them in a single layer at the bottom of the slow cooker.
- Scatter the mixed vegetables evenly over the chicken.
- Sprinkle the ranch seasoning across the top, then season lightly with salt and pepper.
- Spoon the cottage cheese over the vegetables and chicken in dollops.
Cooking
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours until the chicken reaches 165°F (74°C).
- Remove the lid, shred or slice the chicken in the pot, and stir gently to combine the cottage-cheese sauce with the vegetables.
Notes
Best served over brown rice, quinoa, or cauliflower rice. Store leftovers in airtight containers for up to 3-4 days; freezes well for up to 3 months.