Creamy Ranch Chicken Crockpot: Weeknight Wonder (Print Version)
Make this easy Creamy Ranch Chicken Crockpot recipe for a comforting, flavorful weeknight dinner. Set it and forget it!
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 4 Hours minutes
Total Time: 14 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Contains Dairy
# Ingredients:
→ Main Stars
01 -
2 lbs boneless, skinless chicken breasts
02 -
8 oz cream cheese, softened
03 -
1 (1 oz) packet ranch seasoning mix
04 -
1/2 cup chicken broth (low-sodium preferred)
→ Flavor Boosters
05 -
1 tsp garlic powder
06 -
1/2 tsp onion powder
07 -
1/4 tsp black pepper
→ Finishing Touches (Optional)
08 -
2 tbsp fresh parsley, chopped
09 -
1/2 cup shredded cheddar cheese, for serving
# Instructions:
01 -
First things first, get your chicken breasts ready. I usually just pat them dry with a paper towel – it helps them get a nice sear if you're into that, though for this dish, it's not strictly necessary. You can trim any excess fat now, or honestly, just leave it; it'll melt away in the slow cooker anyway. This is where I sometimes get distracted and leave them on the counter too long, so don't be like me!
02 -
In a medium bowl, take out your softened cream cheese. This is a big one: make sure it's at room temperature! If it's cold, it'll clump, and you'll have a lumpy sauce, which is a real bummer. Add the ranch seasoning, garlic powder, onion powder, black pepper, and chicken broth. Whisk it all together until it's smooth and creamy. It should look like a thick, dreamy concoction. I always taste a tiny bit here, just to make sure the ranch kick is <i>just right</i>.
03 -
Now, place your chicken breasts in the bottom of your slow cooker. Just lay them flat, no fancy arranging needed. Pour that glorious creamy ranch sauce right over the top, making sure each piece of chicken is nicely coated. Don't worry if it doesn't look totally submerged; it'll create its own delicious juices as it cooks. I always scrape every last bit of sauce from the bowl, because, well, flavor!
04 -
Cover your slow cooker and set it to low for 4-6 hours, or high for 2-3 hours. The beauty of the crockpot is that it’s pretty forgiving, but keep an eye on it. You want the chicken to be cooked through and incredibly tender, easily shreddable with a fork. The smell filling your kitchen at this point? Pure bliss. Honestly, it's the best part of making this dish.
05 -
Once the chicken is cooked, carefully remove the breasts from the crockpot and place them on a cutting board. Grab two forks and start shredding! It should practically fall apart. Return the shredded chicken to the crockpot and stir it into that luscious, creamy ranch sauce. Give it a good mix so every strand of chicken is coated. This is where it really comes together, looking like that comforting dish you crave.
06 -
Now for the best part! Serve this creamy chicken hot. Pile it high over rice, noodles, or even just a big fluffy potato. If you're using the shredded cheddar and fresh parsley, now's the time to sprinkle them generously over each serving. Stand back and admire your handiwork. It smells incredible, looks inviting, and tastes like a warm hug. Enjoy, you deserve this!
# Notes:
01 -
Always let your cream cheese soften to room temperature for a smooth sauce.
02 -
If your sauce seems too thin, a cornstarch slurry can fix it in the last 30 minutes.
03 -
Boneless, skinless chicken thighs are a great substitute for breasts, they stay extra moist.
04 -
Serving over mashed potatoes with a side salad is my absolute favorite combo for ultimate comfort.
# Tools You'll Need:
01 -
Slow cooker (Crockpot)
02 -
mixing bowl
03 -
whisk
04 -
cutting board
05 -
two forks
# Nutrition Facts (Per Serving):
Calories: 450 Calories
Total Fat: 30g
Total Carbohydrate: 8g
Protein: 35g