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Ranch Chicken & Potatoes

Prep Time 30 minutes
Cook Time 6 hours

Ingredients

  • 2 lbs chicken thighs
  • 1/4 cup chicken broth
  • 4 cups broccoli
  • 1 1/2 lbs red potatoes
  • 1 tbsp butter
  • 1 tbsp Kodiak Cakes Buttermilk Mix
  • 1 cup almond milk
  • ranch seasoning
  • 2 cups shredded cheese
  • greek yogurt topping
  • green onions topping

Instructions

Shredded Chicken

  • Trim fat from 2 lbs chicken thighs.
  • Place chicken thighs and 1/4 cup chicken broth in slow cooker.
  • Cook on low for 3 hours.
  • Shred chicken.
  • Cook on low for 1 hour.

Broccoli

  • Preheat oven to 400.
  • Chop broccoli into florets.
  • Place broccoli on parchment paper baking sheet.
  • Spray broccoli with cooking spray and sea salt.
  • Roast for 20 minutes.
  • Let broccoli cool.

Potatoes

  • Boil potatoes for 20 minutes.
  • Smash lightly.
  • Set aside.

Stove Top

  • Melt 1 tbsp butter over medium heat.
  • Mix 1 tbsp Kodiak Cakes Buttermilk Mix.
  • Mix 1 cup almond milk and ranch seasoning.
  • Bring to a boil.
  • Simmer for five minutes.
  • Mix 2 lbs shredded chicken, roasted broccoli, smashed potatotes and 1 cup shredded cheese.

Oven

  • Grease a 8x8 baking dish.
  • Transfer mixture to baking dish.
  • Top with 1 cup of cheese.
  • Bake for 10 - 15 minutes.
  • Top with greek yogurt and green onions.