Creamy Ranch Chicken (Crockpot Set-and-Forget Dinner)
A creamy, ranch-seasoned slow cooker chicken that shreds easily and needs almost no hands-on time.
Equipment
- Slow cooker / crockpot
- Skillet (optional, for searing)
- Two forks (for shredding)
Ingredients
- 4 boneless, skinless chicken breasts
- 1 packet ranch seasoning mix
- 10.5 oz cream of chicken soup 1 can
- 0.5 cup chicken broth
- 0.5 cup sour cream
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.25 tsp black pepper
- 1 tbsp olive oil optional, for searing
- 1 cup shredded cheddar cheese optional
- fresh parsley optional, for garnish
Instructions
- If desired, heat olive oil in a pan over medium heat and sear the chicken breasts 2–3 minutes per side until golden. This step is optional but adds extra flavor.
- In the crockpot, combine the cream of chicken soup, ranch seasoning, chicken broth, garlic powder, onion powder, and black pepper. Stir to combine.
- Place the chicken breasts into the crockpot and coat them with the sauce mixture.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is cooked through and tender.
- Once cooked, shred the chicken with two forks directly in the crockpot and stir it into the creamy sauce.
- Stir in the sour cream for extra creaminess and flavor. Garnish with shredded cheese and parsley, if desired, and serve.
Notes
Store leftovers in the refrigerator up to 3 days, or freeze up to 3 months. Reheat gently with a splash of chicken broth to loosen the sauce. Chicken thighs can be used in place of breasts, and cream cheese can replace sour cream for a richer sauce.
