Creamy Ranch Chicken in the CrockPot

ByCole Matthews
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Why Make This Recipe

If you’re looking for an easy, delicious meal that practically cooks itself, this Creamy Ranch Chicken CrockPot recipe is the one for you. With minimal effort, you can enjoy tender chicken drenched in a creamy ranch sauce. It’s perfect for busy families or those simply wanting a hearty meal without the hassle. Plus, it’s customizable and can be served with various sides to satisfy everyone at the dinner table.

How to Make Creamy Ranch Chicken

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 1 packet ranch seasoning mix
  • 1 can (10.5 ounce) cream of chicken soup
  • 1/2 cup chicken broth
  • 1/2 cup sour cream
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil (optional for searing)
  • 1 cup shredded cheddar cheese (optional for garnish)
  • Fresh parsley, chopped (optional for garnish)

Directions:

  1. Sear the Chicken: Start by heating olive oil in a skillet. Sear the chicken breasts for a few minutes on each side to lock in the juices. This step is optional but adds extra flavor.

  2. Prepare the Sauce: In a separate bowl, whisk together the cream of chicken soup, ranch seasoning, chicken broth, sour cream, garlic powder, onion powder, and black pepper until well mixed.

  3. Combine in the CrockPot: Place the seared chicken in the slow cooker. Pour the flavorful sauce over the chicken, ensuring it’s evenly coated.

  4. Cook: Cover the CrockPot and set it to cook on low for 4-6 hours or on high for 2-3 hours. The chicken should be fully cooked and easy to shred with a fork when done.

  5. Garnish and Serve: After cooking, consider garnishing with shredded cheddar cheese and freshly chopped parsley for added flavor and a pop of color. Serve the Creamy Ranch Chicken warm, alongside rice, mashed potatoes, or a fresh green salad for a complete meal.

How to Serve Creamy Ranch Chicken

Serve the Creamy Ranch Chicken hot from the CrockPot. It pairs wonderfully with various sides, such as fluffy rice, creamy mashed potatoes, or vibrant steamed vegetables. You can also top salads with it for a satisfying, protein-rich addition. Feel free to customize your meal with additional toppings like crispy bacon or extra cheese.

How to Store Creamy Ranch Chicken

If you have leftovers, let the chicken cool before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stove until warmed through. For longer storage, you can freeze the chicken in a freezer-safe container for up to 3 months.

Tips to Make Creamy Ranch Chicken

  • Use Chicken Thighs: If you prefer dark meat, chicken thighs work well and can add extra moisture.
  • Add Veggies: Toss in some chopped vegetables like carrots or potatoes in the CrockPot for a complete one-pot meal.
  • Adjust Seasoning: Feel free to tweak the spices or add more ranch seasoning for a stronger flavor.

Variation

You can switch up the flavor by using different cream soups, such as cream of mushroom or cream of celery. Adding some diced jalapeños can give it a spicy kick, while sprinkling in fresh herbs like thyme or rosemary can elevate the taste.

FAQs

Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts, but you may need to increase the cooking time by 30 minutes to an hour.

Is this recipe gluten-free?
Yes, if you use a gluten-free ranch seasoning mix and ensure your cream of chicken soup is gluten-free, this recipe can easily be made gluten-free.

Can I make it without sour cream?
Yes, you can omit the sour cream or substitute it with Greek yogurt for a similar creamy texture.

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Creamy Ranch Chicken CrockPot

  • Author: admin
  • Total Time: 195
  • Yield: 4 servings 1x
  • Diet: Gluten-Free, Dairy-Free Option Available
Print Recipe

Description

A tender chicken dish drenched in creamy ranch sauce, perfect for busy families.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 1 packet ranch seasoning mix
  • 1 can (10.5 ounce) cream of chicken soup
  • 1/2 cup chicken broth
  • 1/2 cup sour cream
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil (optional for searing)
  • 1 cup shredded cheddar cheese (optional for garnish)
  • Fresh parsley, chopped (optional for garnish)

Instructions

  1. Heat olive oil in a skillet, sear the chicken breasts for a few minutes on each side (optional).
  2. In a separate bowl, whisk together cream of chicken soup, ranch seasoning, chicken broth, sour cream, garlic powder, onion powder, and black pepper until well mixed.
  3. Place seared chicken in the slow cooker and pour the sauce over it, ensuring it’s evenly coated.
  4. Cook on low for 4-6 hours or on high for 2-3 hours until the chicken is fully cooked and easy to shred.
  5. After cooking, garnish with cheddar cheese and chopped parsley. Serve warm with sides like rice, mashed potatoes, or salad.

Notes

Use chicken thighs for extra moisture; add veggies for a complete meal; adjust seasoning as desired.

  • Prep Time: 15
  • Cook Time: 180
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 5g
  • Sodium: 700mg
  • Fat: 17g
  • Saturated Fat: 6g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 1g
  • Protein: 40g
  • Cholesterol: 90mg

Keywords: crockpot, chicken, creamy ranch, easy dinner, family meal

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Hey there I’m Cole Matthews, 44 years old, born in Tulsa, Oklahoma, and currently calling Austin, Texas home. I’ve been cooking professionally for over two decades, but honestly, I still get that same giddy feeling every time I hear a pan sizzle or the soft pop of a freshly opened jar of pickles. Food has always had that kind of magic for me equal parts comfort and chaos.

My journey into the kitchen wasn’t a straight line. I didn’t grow up dreaming of Michelin stars. I actually wanted to be a drummer. I spent most of my twenties bouncing between dive bars and food service gigs, chasing music at night and flipping burgers by day. Somewhere in between, I fell in love with the rhythm of a dinner rush, the challenge of building flavors, and the quiet satisfaction of seeing someone close their eyes on the first bite.

One night, I was on the grill at this greasy spoon off Route 66 when a customer left a handwritten note: “Best damn patty melt I’ve ever had.” I taped it to the wall and realized this could be it. This could be my stage.

Since then, I’ve run kitchens in Denver, New Orleans, and now Austin, where I co-own a neighborhood joint that specializes in wood-fired everything vegetables, brisket, even peach cobbler. My style’s deeply rooted in Americana, but I like to mess with tradition: a little Vietnamese fish sauce in a pot of collards, smoked jalapeños in the aioli, maple in my kimchi brine. I cook with a lot of instinct, a little science, and absolutely no patience for ego.

Cooking’s taught me more than how to make a perfect roux. It’s taught me to listen, to fail with grace, and to show up every single day. That’s what I try to pass on, especially to home cooks. You don’t need fancy gear or ten knives. You need a sense of play, the courage to mess up, and maybe a cold beer within reach.

I believe food is a language, and my goal is always the same: to say something worth remembering with every plate. Thanks for being here. Let’s make something that sticks with you.

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