Slow Cooker Ranch Chicken
Creamy, comforting, and incredibly simple, this ranch chicken crock pot recipe is the kind of “dump and go” dinner that practically makes itself. Juicy chicken simmers in a rich ranch-flavored sauce that’s perfect over rice, pasta, or mashed potatoes.
Prep Time: 10 minutes
Cook Time: 4–6 hours (Low) or 2–3 hours (High)
Total Time: 2–6 hours 10 minutes
Servings: 4
Ingredients
- 1 (10.5 oz) can cream of chicken soup (low- or no-sodium recommended)
- ¼ cup low-sodium chicken broth or stock
- ¼ cup milk
- 1 (1 oz) packet ranch seasoning mix
- 1 lb boneless, skinless chicken breasts (about 2–3 pieces)
- Dried or fresh parsley (optional, for garnish)
Step-by-Step Instructions
- Prepare the sauce.
- In a 5–6 quart slow cooker, whisk together the cream of chicken soup, chicken broth, milk, and ranch seasoning mix until smooth and well combined.
- Add the chicken.
- Place the chicken breasts into the slow cooker, turning them so they’re fully coated in the creamy ranch mixture.
- Cook.
- Cover with the lid and cook on Low for 4–6 hours or High for 2–3 hours, until the chicken reaches an internal temperature of 165°F (74°C) and is tender enough to shred easily.
- Shred and combine.
- Use two forks to shred the chicken directly in the slow cooker (or remove and chop into chunks).
- Stir the shredded chicken into the sauce until evenly coated.
- Garnish and serve.
- Sprinkle with parsley for a pop of color.
- Serve over white rice, mashed potatoes, egg noodles, or biscuits for a cozy, satisfying meal.
Pro Tips
- Avoid extra salt: Use low-sodium broth and soup you can always season more later if needed.
- Swap the soup: Substitute with cream of mushroom, cream of celery, or homemade cream soup for a personalized twist.
- Use frozen chicken: You can use frozen chicken breasts directly, but extend the cooking time slightly; note that this will produce a thinner sauce.
- Make ahead: Store leftovers in the fridge for up to 5 days, or freeze for up to 2 months.
Nutrition Info (Estimated)
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 plate | 226 | 27g | 10g | 8g | 0g | 1g |
Disclaimer: Nutrition facts are estimated using online calculators and may vary depending on brands and ingredient substitutions. For precise dietary information, please consult a nutritionist.
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Slow Cooker Ranch Chicken
- Total Time: 250 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
Juicy chicken simmers in a rich ranch-flavored sauce, perfect over rice, pasta, or mashed potatoes. This creamy and comforting dish is an easy ‘dump and go’ dinner.
Ingredients
- 1 (10.5 oz) can cream of chicken soup (low- or no-sodium recommended)
- ¼ cup low-sodium chicken broth or stock
- ¼ cup milk
- 1 (1 oz) packet ranch seasoning mix
- 1 lb boneless, skinless chicken breasts (about 2–3 pieces)
- Dried or fresh parsley (optional, for garnish)
Instructions
- In a 5–6 quart slow cooker, whisk together the cream of chicken soup, chicken broth, milk, and ranch seasoning mix until smooth and well combined.
- Place the chicken breasts into the slow cooker, turning them so they’re fully coated in the creamy ranch mixture.
- Cover with the lid and cook on Low for 4–6 hours or High for 2–3 hours, until the chicken reaches an internal temperature of 165°F (74°C) and is tender enough to shred easily.
- Use two forks to shred the chicken directly in the slow cooker or remove and chop into chunks. Stir the shredded chicken into the sauce until evenly coated.
- Sprinkle with parsley for garnish and serve over white rice, mashed potatoes, egg noodles, or biscuits.
Notes
Use low-sodium broth and soup to avoid extra salt. Frozen chicken can be used; adjust cooking time. Store leftovers in the fridge for up to 5 days, or freeze for 2 months.
- Prep Time: 10 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American