Description
This creamy ranch chicken crockpot recipe offers a flavorful, easy-to-make meal perfect for busy days. Tender chicken breasts slow-cooked in a rich, creamy ranch-infused sauce create a comforting dish that pairs wonderfully with mashed potatoes, rice, or noodles. Optional searing adds depth of flavor, while cheddar cheese and fresh parsley garnish offer extra indulgence.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil (optional, for searing)
- Salt, to taste
- 1/4 tsp black pepper
Sauce
- 1 packet ranch seasoning mix (1 oz)
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup chicken broth
- 1/2 cup sour cream
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Optional Garnish
- 1 cup shredded cheddar cheese
- Fresh parsley, chopped
Instructions
- Prepare Chicken: Pat chicken breasts dry and trim any excess fat. Lightly drizzle with 1 tablespoon olive oil if you choose to sear for added flavor. Season the chicken with salt and 1/4 teaspoon of black pepper. Optionally, sear the chicken in a hot skillet for 2-3 minutes per side until golden brown to enhance flavor depth.
- Assemble Sauce: In a medium bowl, whisk together the ranch seasoning packet, cream of chicken soup, chicken broth, sour cream, garlic powder, and onion powder until the mixture is smooth and free of lumps.
- Combine in Crockpot: Lightly spray the crockpot insert with non-stick spray. Place the seasoned chicken breasts in a single layer at the bottom. Pour the prepared creamy ranch sauce evenly over the chicken, making sure all pieces are fully coated.
- Cook: Cover the crockpot and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is tender and reaches an internal temperature of 165°F (74°C). About 30 minutes before the cooking time ends, gently stir the sauce.
- Finish and Serve: Carefully remove the cooked chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot and stir it into the creamy ranch sauce. Serve warm over mashed potatoes, rice, or noodles. Top with shredded cheddar cheese and fresh chopped parsley if desired.
- Store Leftovers: Store any remaining chicken and sauce in an airtight container in the refrigerator for 3-4 days or freeze for up to 2-3 months. When reheating, warm gently and add a splash of broth or milk if the sauce has thickened to restore creaminess.
Notes
- Optional searing adds depth of flavor but can be skipped for convenience.
- Adjust seasoning to taste; ranch seasoning mix is salty, so additional salt may not be necessary.
- For a lighter version, substitute sour cream with Greek yogurt or use low-fat cream of chicken soup.
- Ensure chicken breasts are evenly coated with sauce for uniform cooking and flavor.
- Leftover shredded chicken can be used in sandwiches or salads.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
