Description
This Crockpot Ranch Chicken recipe is a simple and flavorful slow-cooked dish combining tender chicken breasts with a creamy ranch-flavored sauce. Perfect for an easy family meal, it requires minimal prep and can be served over rice, mashed potatoes, noodles, or in buns for a versatile dinner option.
Ingredients
Scale
Main Ingredients
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1/2 cup low sodium chicken broth
- 1 (1 ounce) packet ranch seasoning (Hidden Valley recommended)
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Pepper, to taste
- 2 pounds boneless skinless chicken breasts (about 4 medium chicken breasts)
- 8 ounces cream cheese, softened and cubed
- Chopped fresh parsley, optional and to taste
Instructions
- Prepare the Sauce: In a medium mixing bowl, combine the condensed cream of chicken soup, low sodium chicken broth, ranch seasoning, onion powder, garlic powder, and pepper. Stir well to create a creamy ranch-flavored mixture.
- Assemble in Crockpot: Arrange the chicken breasts side-by-side at the bottom of your Crockpot. Pour the prepared sauce evenly over the chicken to cover it. Then, place the softened and cubed cream cheese on top without stirring it in. Cover the Crockpot.
- Cook the Chicken: Set the Crockpot to cook on high for 3 hours or low for 5 to 6 hours, allowing the chicken to become tender and infused with the ranch-infused sauce.
- Shred and Serve: Once cooked, use two forks to shred the chicken directly inside the slow cooker. Sprinkle chopped fresh parsley over the shredded chicken if desired, and gently toss to coat with the sauce. Serve the creamy ranch chicken over rice, mashed potatoes, noodles, or in sandwich buns for a delicious meal.
Notes
- Cooking times may vary depending on your Crockpot model; check chicken tenderness before shredding.
- Use low sodium broth to control salt levels in the dish.
- To make this dish dairy-free, swap cream cheese with a dairy-free alternative, though it will alter the texture slightly.
- Leftovers keep well in the fridge for up to 3 days and freeze well for up to 2 months.
- Add chopped fresh parsley just before serving for a fresh herbal note and color.
