Crockpot Creamy Ranch Chicken
This Crockpot Creamy Ranch Chicken is a rich, flavorful, and easy-to-make dish that’s perfect for busy weeknights. With tender chicken slow-cooked in a creamy ranch-infused sauce, it pairs well with rice, mashed potatoes, or pasta. Just set it and forget it for a comforting meal the whole family will love!
Total Time
Prep Time: 5 minutes
Cook Time: 4-6 hours
Total Time: 4-6 hours 5 minutes
Ingredients
4 boneless, skinless chicken breasts (or thighs)
1 packet ranch seasoning mix (about 1 oz)
1 can (10.5 oz) cream of chicken soup
8 oz cream cheese, softened
1/2 cup chicken broth (optional, for a thinner sauce)
1 tsp garlic powder
1/2 tsp black pepper
1/2 tsp onion powder
1/2 tsp dried parsley (optional)
1 cup shredded cheddar cheese (optional)
1/2 cup cooked bacon bits (optional)
Instructions
1. Prepare the Crockpot:
Lightly grease the slow cooker with nonstick spray.
2. Add the Chicken:
Place chicken breasts in the crockpot.
3. Make the Sauce:
In a bowl, mix ranch seasoning, cream of chicken soup, cream cheese, garlic powder, black pepper, and onion powder.
Pour over the chicken.
4. Slow Cook:
Cover and cook on LOW for 6 hours or HIGH for 4 hours, until chicken is tender.
5. Shred & Mix:
Shred the chicken with two forks and mix it into the creamy sauce.
(Optional: Stir in cheddar cheese and bacon bits.)
6. Serve & Enjoy:
Serve over rice, mashed potatoes, pasta, or with roasted vegetables.
Notes & Tips
Make it thinner: Add ½ cup chicken broth or milk for a lighter, pourable sauce.
Want extra flavor: Use homemade ranch seasoning instead of a packet.
Protein swap: Use boneless, skinless chicken thighs for an even juicier result.
Leftovers: Store in an airtight container in the fridge for up to 3 days.
Questions & Answers
Q: Can I use frozen chicken?
A: Yes, but increase the cooking time by 1-2 hours and ensure it reaches 165°F internally.
Q: Can I make this dairy-free?
A: Yes! Use dairy-free cream cheese and a dairy-free cream of chicken substitute.
Q: What can I serve with it?
A: Mashed potatoes, pasta, rice, steamed veggies, or a side salad pair perfectly.
Q: Can I make this in an Instant Pot?
A: Yes! Cook on high pressure for 12 minutes, then do a quick release and shred the chicken.
Nutritional Information
Calories: 420
Protein: 38g
Carbohydrates: 6g
Fat: 26g
Fiber: 1g
Sodium: 820mg