Crock Pot Ranch Chicken
Tender chicken slow-cooked in a creamy ranch sauce made with cream cheese and pantry staples -- an easy, family-friendly dinner that practically makes itself.
Equipment
- Slow Cooker (4 to 6-quart)
- Mixing bowl
- Whisk or Hand Mixer
Ingredients
- 2 lb boneless skinless chicken breasts or thighs; slice in half if extra thick
- 1 packet ranch seasoning mix 1 oz packet; Hidden Valley or any brand
- 8 oz cream cheese softened, block style preferred
- 1 can cream of chicken soup 10.5 oz; cream of mushroom works too
- 0.5 cup chicken broth preferably low-sodium
- 2 cloves fresh garlic minced; optional, or use 1/2 tsp garlic powder
- black pepper to taste
- cooked bacon bits optional topping
- frozen peas or corn optional; stir in during last 10 minutes
- shredded cheddar cheese optional topping
Instructions
- Place the chicken breasts or thighs in the bottom of your crock pot. If they are extra thick, slice them in half for even cooking.
- In a medium mixing bowl, combine the cream of chicken soup, softened cream cheese, ranch seasoning mix, chicken broth, and minced garlic if using. Whisk or beat with a hand mixer until completely smooth. If your cream cheese is still cold, microwave it for 20 seconds before mixing.
- Pour the creamy ranch mixture evenly over the chicken in the crock pot. Spread with a spatula to coat all pieces. Sprinkle black pepper over the top.
- Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours, until the chicken is fall-apart tender and the sauce is thick and bubbling. Do not lift the lid during cooking.
- Remove the chicken and shred with two forks, or slice into thick pieces. Return to the crock pot and stir to coat with the sauce. If the sauce is too thick, add a splash of chicken broth or milk one tablespoon at a time until you reach the desired consistency.
- If using, stir in frozen peas, corn, or spinach and let warm through for 5 to 10 minutes. Sprinkle shredded cheddar cheese or cooked bacon bits on top and let melt from the residual heat.
- Serve hot over rice, egg noodles, or mashed potatoes. Garnish with fresh parsley or chives if desired.
