Creamy Ranch Chicken Crockpot with Tender Chicken Breasts
A comforting, creamy ranch chicken recipe made in the slow cooker. This dish features tender chicken breasts simmered in a rich ranch-seasoned cream sauce, perfect for pairing with mashed potatoes, rice, or pasta.
Equipment
- Slow Cooker
- Mixing Bowl
- Forks
Ingredients
- 4 boneless, skinless chicken breasts about 2 lbs
- 1 packet ranch seasoning mix or 3 tbsp homemade ranch mix
- 1 can cream of chicken soup 10.5 oz
- 8 oz cream cheese softened
- 0.5 cup chicken broth
- 2 tbsp unsalted butter
- 1 tsp garlic powder
- 0.5 tsp onion powder
- salt and black pepper to taste
- fresh parsley for garnish
Optional Add-ins
- 0.5 cup shredded cheddar cheese
- 0.5 cup cooked bacon crumbles
- 1 cup sliced mushrooms
Instructions
- Lightly season the chicken breasts with salt, pepper, garlic powder, and onion powder.
- In a mixing bowl, combine cream of chicken soup, ranch seasoning, chicken broth, and cream cheese. Stir until smooth.
- Place chicken breasts into the crockpot. Pour the creamy ranch mixture over them and top with butter pieces.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours until chicken is tender.
- Use two forks to shred the chicken directly in the crockpot. Mix well with the sauce.
- Sprinkle fresh parsley (and optional bacon or cheese). Serve hot over rice, pasta, or mashed potatoes.
Notes
For a lighter option, replace cream cheese with Greek yogurt and use low-sodium cream of chicken soup.
Leftovers keep well in the refrigerator for 4 days or can be frozen for up to 3 months.