Crock Pot Ranch Chicken
A creamy and flavorful chicken dish made effortlessly in a crock pot, perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 360 minutes
- Total Time: 370 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
- 2 lbs boneless skinless chicken breasts (or thighs)
- 1 packet (1 oz) ranch seasoning mix
- 8 oz cream cheese, softened (block style preferred)
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup chicken broth (preferably low-sodium)
- 2 cloves fresh garlic, minced (optional, or 1/2 tsp garlic powder)
- Black pepper, to taste
- Cooked bacon bits, for topping (optional)
- Frozen peas or corn, to stir in near the end (optional)
- Shredded cheddar cheese, for topping (optional)
Instructions
- Prepare the chicken: Place the chicken breasts or thighs at the bottom of your crock pot, slicing them in half if very thick.
- Mix the creamy sauce: In a mixing bowl, combine the cream of chicken soup, softened cream cheese, ranch seasoning mix, chicken broth, and minced garlic (if using). Whisk until smooth.
- Combine ingredients: Pour the creamy ranch mixture over the chicken in the crock pot, ensuring all pieces are coated. Sprinkle black pepper on top.
- Cook: Cover and cook on low for 5-6 hours or on high for 3-4 hours until the chicken is tender and the sauce is bubbling.
- Shred the chicken: Remove the chicken from the crock pot and shred it using two forks, then return it to the pot. Add a splash of broth if the sauce is too thick.
- Add optional ingredients: Stir in frozen peas or corn if using, and let them warm through for 5-10 minutes. Top with cheddar cheese or bacon bits if desired.
- Serve: Enjoy the dish hot over rice, egg noodles, or mashed potatoes, garnished with fresh parsley or chives if desired.
Notes
Don’t overcook the chicken to prevent it from becoming dry. Adjust the thickness of the sauce as needed.