Introduction

This creamy crock pot ranch chicken is the perfect effortless dinner for busy weeknights. Tender chicken breasts slow-cooked in a flavorful ranch and cream sauce make a comforting and delicious meal that’s easy to prepare and sure to please the whole family.

The image shows five pieces of golden-brown cooked chicken breasts in a thick, creamy light yellow sauce that has small bits of herbs mixed in. The chicken pieces are slightly charred on top with some areas covered by the creamy sauce. Fresh green herb leaves are sprinkled over the chicken and sauce, adding a pop of color. Everything is in a black pan with the sauce gently surrounding the chicken. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts
1 packet dry ranch seasoning mix (1 oz)
1 can cream of chicken soup (10.5 oz)
½ cup chicken broth
½ cup sour cream
½ tsp garlic powder
½ tsp onion powder
¼ tsp black pepper
1 tbsp olive oil (optional, for searing)
1 cup shredded cheddar cheese (optional)
Fresh parsley, for garnish

Instructions

Step 1: (Optional) Heat olive oil in a skillet over medium heat and sear chicken breasts for 2–3 minutes per side until golden brown. This adds extra flavor but can be skipped for a quicker prep.
Step 2: In the slow cooker, whisk together the cream of chicken soup, ranch seasoning mix, chicken broth, garlic powder, onion powder, and black pepper until smooth.
Step 3: Add the chicken breasts to the slow cooker, turning them in the sauce to coat evenly. Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is tender and cooked through.
Step 4: Once cooked, shred the chicken directly in the slow cooker using two forks.
Step 5: Stir in the sour cream until the sauce is creamy and well combined.
Step 6: Serve the ranch chicken hot over rice, potatoes, or noodles. Garnish with shredded cheddar cheese and fresh parsley if you like.

Tips & Variations

For extra flavor, sear the chicken before slow cooking to lock in juices and add a golden crust.
Try adding chopped green onions or a sprinkle of smoked paprika for a different twist.
Use Greek yogurt instead of sour cream for a tangier, lighter sauce.
Serve over baked potatoes or mashed cauliflower for a low-carb option.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, stirring occasionally. The sauce may thicken when chilled, so add a splash of chicken broth or water when reheating to loosen it.

How to Serve

Close-up of grilled chicken breast slices arranged in a white bowl, with a creamy light tan sauce covering and pooling around the chicken. The chicken has a golden-brown grilled texture on the outside, showing a moist white interior inside the lifted slice held by a spoon. Small green herb pieces are sprinkled on top, adding color contrast. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts in this recipe?

Yes, you can use frozen chicken breasts, but cooking time on LOW should be extended to about 8 hours to ensure the chicken is fully cooked and tender.

Is this recipe suitable for slow cookers of all sizes?

Yes, this recipe works well in most standard slow cookers. Just make sure the chicken breasts fit comfortably without overlapping too much for even cooking.

The Ultimate Creamy Crock Pot Ranch Chicken Recipe

Print Recipe

★★★★★

5 from 104 reviews

A creamy, flavorful, and effortless dinner recipe featuring tender chicken breasts cooked in a rich ranch and cream of chicken soup sauce in a slow cooker. Perfect for busy weeknights, this Crock Pot Ranch Chicken is easy to prepare and pairs wonderfully with rice, potatoes, or noodles.

Author: Dylan
Prep Time: 10 minutes
Cook Time: 6 hours 30 minutes (on LOW)
Total Time: 6 hours 40 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Slow Cooking
Cuisine: American

Ingredients

Scale

Chicken

4 boneless, skinless chicken breasts

Sauce

1 packet dry ranch seasoning mix (1 oz)
1 can cream of chicken soup (10.5 oz)
½ cup chicken broth
½ tsp garlic powder
½ tsp onion powder
¼ tsp black pepper
½ cup sour cream

Optional

1 tbsp olive oil (optional, for searing)
1 cup shredded cheddar cheese (optional)
Fresh parsley, for garnish

Instructions

Optional Searing: Heat olive oil in a skillet over medium-high heat. Sear the chicken breasts for 2–3 minutes on each side until they are golden brown. This step adds extra flavor but can be skipped for a more hands-off approach.
Prepare Sauce: In the slow cooker, whisk together the cream of chicken soup, ranch seasoning mix, chicken broth, garlic powder, onion powder, and black pepper until smooth and combined.
Add Chicken: Place the chicken breasts into the slow cooker and turn them to coat thoroughly with the prepared sauce. Cover with the lid.
Cook: Cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is fully cooked and tender.
Shred Chicken: Using two forks, shred the chicken directly in the slow cooker, mixing it with the sauce to absorb all the flavors.
Add Sour Cream: Stir in the sour cream until the sauce becomes smooth and creamy, ensuring an indulgent texture.
Serve: Serve the creamy ranch chicken hot over rice, potatoes, or noodles. Optionally, top with shredded cheddar cheese and garnish with fresh parsley for a burst of color and flavor.

Notes

For richer flavor, sear the chicken breasts before slow cooking.
You can substitute chicken broth with water if needed.
Sour cream should be added at the end to prevent curdling.
Leftovers can be stored in the refrigerator for up to 3 days.
Serve with your choice of carb such as rice, mashed potatoes, or pasta for a complete meal.

Keywords: Crock pot ranch chicken, slow cooker chicken, creamy chicken recipe, easy dinner, ranch seasoning chicken