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