Crock Pot Ranch Chicken: Easy Weeknight Dinner (Print Version)
Crock Pot Ranch Chicken: Your new favorite easy dinner! Tender, creamy, and packed with flavor. Just a few ingredients for a meal your family will adore.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 4 Hours minutes
Total Time: 14 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: N/A
# Ingredients:
→ Main Ingredients
01 -
1.5 lbs boneless, skinless chicken breasts
02 -
1 (10.5 oz) can cream of chicken soup
→ Flavor Boosters
03 -
1/2 cup chicken broth
04 -
1 (1 oz) packet dry ranch seasoning mix
→ Creamy Goodness
05 -
4 oz cream cheese, softened
06 -
1/4 cup whole milk
→ Garnish & Serving
07 -
Fresh parsley, chopped (optional, for garnish)
08 -
Hot cooked rice, pasta, or mashed potatoes (for serving)
# Instructions:
01 -
First things first, grab those boneless, skinless chicken breasts. I usually pat them dry with a paper towel; it just helps them cook evenly, you know? Then, carefully place them right into the bottom of your slow cooker. Don't worry about stacking them perfectly; they'll get cozy in there. I sometimes forget to pat them dry, and honestly, it still works, but patting them dry feels like a small act of culinary self-care, a little ritual before the magic happens.
02 -
In a medium bowl, whisk together the cream of chicken soup and chicken broth until it's smooth. Now, for the real flavor bomb: tear open that packet of dry ranch seasoning mix and dump it in. Stir it all up until everything is fully combined. I just love how the aroma of the ranch seasoning starts to fill the air even before it cooks. This is where the magic really starts to come alive. Don't be afraid to give it a good, vigorous whisk!
03 -
Next, add your softened cream cheese to the ranch mixture. Sometimes, if I forget to soften it, I'll just microwave it for 10-15 seconds. Then, pour in the whole milk. Whisk it all together until it's as smooth as you can get it. There might be a few tiny lumps of cream cheese, and that's totally fine; they'll melt right into that glorious sauce while it cooks. This step makes the sauce extra decadent, trust me.
04 -
Now for the satisfying part! Pour that creamy, ranch-infused mixture right over the chicken breasts in the slow cooker. Make sure the chicken is mostly submerged in the sauce. Pop the lid on, set your slow cooker to low for 6-8 hours, or high for 3-4 hours. I usually go for low if I'm out of the house all day. Resist the urge to peek too often; that trapped heat is key to tender chicken! I've definitely lifted the lid too many times before, and it just extends the cooking time, oops.
05 -
Once your cooking time is up, your kitchen will smell incredible, honestly. The chicken should be super tender and easily shreddable. Carefully remove the chicken breasts from the slow cooker and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. It should practically fall apart, which is always so satisfying! I usually just shred it right in the pot, but taking it out makes for a cleaner shred, if you're feeling particular.
06 -
Return the shredded chicken to the slow cooker, stirring it gently into that luscious, creamy ranch sauce. Let it warm through for another 10-15 minutes on low, just to really let those flavors meld. Give it a taste test; sometimes I add a tiny pinch more salt or pepper here. Garnish with fresh parsley if you're feeling fancy. Serve your Crock Pot Ranch Chicken hot over rice, noodles, or mashed potatoes. It’s seriously so good, you won't believe how easy it was!
# Notes:
01 -
Don't lift the lid too often! Every peek adds 15-20 minutes to your cook time.
02 -
Use full-fat cream cheese and soup for the richest, creamiest sauce - it's worth it!
03 -
Make sure to shred the chicken *after* cooking; it’s easier and keeps it tender.
04 -
Try serving leftovers as sliders on Hawaiian rolls for a fun, quick lunch.
# Tools You'll Need:
01 -
Slow cooker (Crock Pot)
# Nutrition Facts (Per Serving):
Calories: 450
Total Fat: 28g
Total Carbohydrate: 15g
Protein: 35g