Crockpot Ranch Chicken

Crockpot Ranch Chicken

Author: Chef Elsa Prep Time: 15 min
Cook Time: 180 min Total Time: 195 min
Yield: 4 servings Category: Dishes Cuisine: American Diet: Gluten-Free

Description

Description A creamy, savory Crockpot Ranch Chicken made with simple ingredients for a comforting meal with minimal prep.

Ingredients

  • 1 pound boneless, skinless chicken breasts
  • 1 (1 ounce) packet dry Ranch dressing mix
  • 1 (8 ounce) block cream cheese, softened
  • 1 (10.5 ounce) can cream of chicken soup
  • ½ cup chicken broth (low sodium preferred)
  • ¼ teaspoon black pepper
  • Optional: ½ teaspoon garlic powder
  • Optional: ¼ cup chopped fresh chives or parsley
  • Optional: ½ cup shredded cheddar cheese
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Instructions

  1. Rinse the chicken breasts and pat dry, trimming any visible fat. Arrange them in a single layer at the bottom of a slow cooker.
  2. In a mixing bowl, combine cream cheese, Ranch dressing mix, cream of chicken soup, and chicken broth. Add garlic powder if desired and whisk until smooth.
  3. Pour the creamy ranch mixture evenly over the chicken and spread with a spatula.
  4. Sprinkle black pepper over the top of the sauce-covered chicken.
  5. Cover and cook on LOW for 4–6 hours or on HIGH for 2.5–3.5 hours until chicken is tender and reaches 165°F.
  6. Shred the chicken directly in the slow cooker with two forks, mixing it into the creamy sauce.
  7. If desired, add shredded cheddar cheese on top, cover, and let melt on HIGH for an additional 15–30 minutes.
  8. Serve over rice, pasta, or on sandwich buns, garnished as desired.

Notes

  1. Notes
  2. Store leftovers in an airtight container for up to 3–4 days in the refrigerator or freeze for up to 3 months.