317-643-4444   8902 N Meridian Street, Suite 100, Indianapolis, IN 46260

   317-567-9100   10475 Crosspoint Blvd, Suite 315, Indianapolis, IN 46256

Slow-Cooker Ranch Chicken & Vegetables

This creamy, smoky chicken dish brings together tender chicken thighs seasoned with garlic, thyme, and dill in a rich sauce made from cream of chicken soup, sour cream, and a hint of chipotle. Sweet peppers, zucchini, and onions add fresh, vibrant layers, while spaghetti squash provides a light, slightly sweet base. Topped with fresh parsley, this meal is a comforting blend of herbaceous, creamy, and subtly spicy flavors.

12 servings, 291 calories per serving, 31 grams protein per serving
Ingredients
  • 2 medium onions, cut into thin wedges
  • 1 tablespoon dried minced onion
  • 2 teaspoons dried parsley flakes, crushed
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried thyme, crushed
  • ½ teaspoon dried dill
  • 5 pounds large chicken thighs, skinned (12 to 14 total)
  • 2 (10.75 ounce) cans reduced-fat, reduced-sodium condensed cream of chicken soup
  • 1 (8 ounce) carton sour cream
  • 2 to 3 teaspoons finely chopped canned chipotle chile peppers in adobo sauce
  • 2 medium red and/or green sweet peppers, cut into 1/2-inch-thick strips
  • 2 medium zucchini, halved lengthwise and thinly sliced
  • 1 (3-pound) spaghetti squash
  • ¼ cup snipped fresh parsley (Optional)
You'll Need
  • kosher salt
  • black pepper
  • slow-cooker

1. Step 1

Place onion wedges in a 5- to 6-quart slow cooker. In a small bowl combine dried onion, parsley flakes, garlic powder, salt, black pepper, thyme, and dill. Place one-third of the chicken thighs in an even layer in the slow cooker atop onions. Sprinkle chicken with about one-third of the spice mixture. Repeat layers twice, using the remaining chicken thighs and spice mixture.

2. Step 2

In a medium bowl stir together condensed soup, sour cream, and chile peppers. Pour over chicken in cooker.

3. Step 3

Cover and cook on low-heat setting 6 to 7 hours or on high-heat setting 3 to 3 1/2 hours. If using low-heat setting, turn cooker to high-heat setting. Add sweet pepper strips and squash slices to cooker. Cover and cook 45 minutes more.

4. Step 4

Meanwhile, cut spaghetti squash in half lengthwise; remove seeds and strings. Place one half, cut side down, in a microwave-safe baking dish. Using a fork, prick the skin all over. Microwave on 100% power (high) 10 to 12 minutes or until tender when pierced with a fork; carefully remove from baking dish. Repeat with the other squash half. Cool squash slightly. Using a fork, shred and separate the squash pulp into strands.

5. Step 5

Remove all of the chicken thighs from the slow cooker. Place 6 of the thighs on a plate; cover with foil to keep warm. Allow vegetables and sauce in cooker to cool slightly (sauce will thicken slightly as it cools). While the sauce cools, remove the meat from the remaining chicken thighs. Using two forks, pull meat apart into shreds. Discard bones. Place shredded chicken in a very large bowl; set aside.

6. Step 6

To serve, divide spaghetti squash among six serving plates. Place one of the whole chicken thighs atop squash on each serving plate. Stir the vegetable-sauce mixture in the slow cooker. Spoon about 1/2 cup of the vegetable-sauce mixture over each serving. If desired, sprinkle with fresh parsley.


Premier Weight Loss: Your Weight Loss Experts in Carmel, Fishers & Indianapolis

8902 N Meridian St #100, Indianapolis, IN 46260 | (317) 643-4444
10475 Crosspoint Blvd Suite 315, Indianapolis, IN 46256 | (317) 567-9100

Weight Loss Programs | Medical Weight Loss | Nutrition Counseling

Serving Carmel, Fishers, Indianapolis, and surrounding areas. 

Premier Weight Loss: Your Weight Loss Experts in Carmel, Fishers & Indianapolis

8902 N Meridian St #100
Indianapolis, IN 46260
(317) 643-4444

10475 Crosspoint Blvd Suite 315
Indianapolis, IN 46256
(317) 567-9100

Weight Loss Programs | Medical Weight Loss | Nutrition Counseling

Serving Carmel, Fishers, Indianapolis, and surrounding areas. 

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