Instructions
1. Prep the crockpot base
Add potatoes to the bottom of the crockpot. Toss them with olive oil and ranch seasoning so they’re evenly coated.
2. Add chicken
Place chicken on top of the potatoes in a single layer.
3. Make the honey butter sauce
In a bowl, mix:
- melted butter
- honey
- garlic
- soy sauce
- paprika
- onion powder
- salt & pepper
Pour evenly over the chicken and potatoes.
4. Slow cook
- LOW: 6–7 hours
- HIGH: 3–4 hours
Cook until chicken is tender and potatoes are soft.
5. Add corn (late stage)
Stir in corn during the last 30–45 minutes of cooking so it stays sweet and juicy.
6. Finish & serve
- Gently shred or slice chicken
- Spoon buttery sauce over everything
- Optional: garnish with parsley or a pinch of chili flakes for heat
Tips for best results
- Sear chicken first if you want deeper flavor (optional)
- Don’t overcook corn—it gets mushy fast
- Add a splash of cream at the end if you want it extra rich
If you want, I can also turn this into a one-page printable recipe card or a high-protein / low-calorie version.
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