Creamy Crock Pot Ranch Chicken
A rich, silky slow cooker dinner made with cream cheese, ranch seasoning, and cream of chicken soup, served over egg noodles for an easy weeknight meal.
Equipment
- 6-quart slow cooker
- Large pot (for noodles)
- Two forks (for shredding)
Ingredients
- 1.5 lb boneless skinless chicken breasts 1 to 1½ pounds, thawed
- 8 oz cream cheese full-fat, softened and cubed
- 2 cans cream of chicken soup 10.5 oz each; cream of onion soup can be substituted
- 2 tbsp ranch seasoning mix or 1 standard packet
- 6 oz egg noodles cooked separately according to package directions, for serving
Instructions
- Trim the chicken breasts and place them in a single layer in the bottom of a 6-quart slow cooker.
- Sprinkle the ranch seasoning mix evenly over the chicken breasts.
- Pour both cans of cream of chicken soup over the chicken.
- Distribute the softened, cubed cream cheese evenly over the top of the soup layer.
- Cover and cook on LOW for approximately 5 hours. Do not cook on HIGH as the sauce may break and the chicken can become rubbery.
- Around the 4-hour mark, stir gently if you are home. The cream cheese will be melting into the soup at this point. You can begin breaking up the chicken with a wooden spoon.
- Once the chicken reaches an internal temperature of 165°F and is fully tender, stir everything together until the sauce is completely smooth. Shred the chicken to your preferred consistency using two forks directly in the slow cooker.
- Serve the creamy ranch chicken over cooked egg noodles. Top with crumbled bacon, shredded cheddar, or grated Parmesan if desired.
