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.