Introduction

This Creamy Ranch Chicken made in the CrockPot is an easy and delicious meal perfect for busy days. Tender chicken breasts are slow-cooked in a rich, flavorful ranch sauce, creating a comforting dish everyone will love.

The image shows a white plate filled with several pieces of golden-brown cooked chicken arranged side by side. The chicken is covered with a thick cream sauce that has specks of green herbs throughout. On top of the sauce and chicken, there are thin, shredded pieces of bright orange cheese slightly melting. The dish has a rich and creamy texture, with the sauce pooling around the chicken on the plate. The plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts
1 packet ranch seasoning mix
1 can (10.5 ounce) cream of chicken soup
1/2 cup chicken broth
1/2 cup sour cream
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
1 tablespoon olive oil (optional for searing)
1 cup shredded cheddar cheese (optional for garnish)
Fresh parsley, chopped (optional for garnish)

Instructions

Step 1: Optional: Heat olive oil in a skillet over medium heat and sear the chicken breasts for a few minutes on each side to lock in juices and add flavor. Then place the chicken in the slow cooker.
Step 2: In a bowl, whisk together the cream of chicken soup, ranch seasoning, chicken broth, sour cream, garlic powder, onion powder, and black pepper until well combined.
Step 3: Pour the sauce mixture evenly over the chicken in the CrockPot. Cover and cook on low for 4-6 hours or on high for 2-3 hours until the chicken is cooked through and tender.
Step 4: When done, optionally sprinkle shredded cheddar cheese and fresh chopped parsley over the chicken. Serve warm with your choice of sides like rice, mashed potatoes, or a green salad.

Tips & Variations

Searing the chicken before slow cooking enhances flavor but can be skipped for convenience.
For a spicier kick, add a pinch of cayenne pepper or chopped jalapeños to the sauce.
Use Greek yogurt instead of sour cream for a lighter version.
Add vegetables such as sliced mushrooms or bell peppers into the CrockPot for extra texture and nutrition.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through. You can also freeze the cooked chicken and sauce for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

The image shows a black slow cooker filled with seven pieces of cooked chicken breasts, partly submerged in a creamy white sauce speckled with green herbs and small bits of melted yellow cheese. The chicken pieces have a light brown sear on top, giving them a slightly textured look. The sauce looks rich and smooth, pooling evenly around the chicken. The background has been replaced with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work well and stay juicy during slow cooking. Adjust cooking times if needed as thighs may cook slightly faster.

Is this recipe gluten-free?

Check the labels on the ranch seasoning mix and cream of chicken soup to ensure they are gluten-free. Many brands offer gluten-free options for both.

Mouthwatering Creamy Ranch Chicken CrockPot Recipe

Print Recipe

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4.5 from 315 reviews

This Creamy Ranch Chicken CrockPot recipe offers a comforting and flavorful slow-cooked meal featuring tender chicken breasts simmered in a rich ranch and cream of chicken sauce. With minimal prep and optional garnishes like shredded cheddar cheese and fresh parsley, it’s an easy, savory dish perfect for a cozy family dinner.

Author: Dylan
Prep Time: 10 minutes
Cook Time: 4-6 hours (low) or 2-3 hours (high)
Total Time: 4 hours 10 minutes (minimum) to 6 hours 10 minutes (maximum)
Yield: 4 servings 1x
Category: Main Course
Method: Slow Cooking
Cuisine: American

Ingredients

Scale

Chicken

4 boneless, skinless chicken breasts
1 tablespoon olive oil (optional for searing)

Sauce

1 packet ranch seasoning mix
1 can (10.5 ounce) cream of chicken soup
1/2 cup chicken broth
1/2 cup sour cream
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper

Garnish (Optional)

1 cup shredded cheddar cheese
Fresh parsley, chopped

Instructions

Sear the Chicken (Optional): Heat olive oil in a skillet over medium-high heat and sear the chicken breasts for 2-3 minutes per side until lightly browned. This step locks in juices and adds extra flavor but can be skipped.
Prepare the Sauce: In a mixing bowl, whisk together the cream of chicken soup, ranch seasoning mix, chicken broth, sour cream, garlic powder, onion powder, and black pepper until fully combined and smooth.
Layer in CrockPot: Place the chicken breasts at the bottom of the slow cooker. Pour the prepared sauce evenly over the chicken, ensuring all pieces are well coated.
Slow Cook the Chicken: Cover the CrockPot and cook on low heat for 4-6 hours, or on high heat for 2-3 hours. The chicken should be thoroughly cooked, tender, and easy to shred with a fork.
Add Garnishes and Serve: Once cooked, optionally sprinkle shredded cheddar cheese and fresh chopped parsley on top for added flavor and presentation. Serve the creamy ranch chicken hot with sides like rice, mashed potatoes, or a green salad for a complete meal.

Notes

Searing the chicken before slow cooking is optional but adds depth of flavor and helps retain moisture.
Adjust cooking time based on your slow cooker’s heat settings and chicken thickness.
For a dairy-free version, substitute sour cream with a suitable dairy-free alternative and skip the cheese garnish.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Shredding the chicken after cooking enhances texture and allows the sauce to permeate the meat thoroughly.

Keywords: Creamy Ranch Chicken, Slow Cooker Chicken, CrockPot Chicken Recipe, Comfort Food, Easy Chicken Dinner