Ranch Chicken

Ingredients:

  • 2 pounds boneless, skinless chicken breasts
  • 2 teaspoons canola oil
  • 1½ pounds red potatoes (halved)
  • 1 pound fresh green beans (trimmed)
  • 2 cups chicken broth (divided)
  • 4 tablespoons butter
  • 1¼ teaspoon salt
  • ¾ teaspoon garlic powder
  • ¾ teaspoon onion powder
  • ¾ teaspoon dried sage
  • ½ teaspoon ground black pepper
  • 1 tablespoon flour
  • ½ cup buttermilk

Directions

Brown chicken in oil in a large heavy skillet over medium-high heat, about 5 minutes per side. Remove to center of a slow cooker. Place potatoes in skillet, cut side down, and cook 4 minutes. Remove to slow cooker, placing them to one side of chicken. Place green beans on other side.

Add ½ cup of chicken broth to pan, bring to a boil, scraping with a spatula to remove browned bits. Add butter and let it melt; remove from heat. Whisk in salt, garlic powder. onion powder, sage, pepper, remaining broth, and flour. Pour into slow cooker.

Cook on low for 4 hours; stir in buttermilk. Serve chicken, potatoes, and green beans with sauce.

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