Crock Pot Ranch Chicken
A creamy, savory slow cooker chicken dinner made with ranch seasoning and cream cheese -- minimal prep, maximum comfort.
Equipment
- 4 to 6-quart slow cooker
- Mixing bowl
- Whisk or Hand Mixer
- Two forks (for shredding)
- Instant-read meat thermometer
Ingredients
- 2 lb boneless skinless chicken breasts or chicken thighs for extra tenderness
- 1 packet ranch seasoning mix 1 oz packet, dry
- 8 oz cream cheese block style, softened
- 1 can cream of chicken soup 10.5 oz can
- 0.5 cup chicken broth low-sodium preferred
- 2 cloves fresh garlic minced, optional
- 1 pinch black pepper to taste
- cooked bacon bits optional topping
- shredded cheddar cheese optional topping
- frozen peas or corn optional, stirred in at the end
Instructions
- Place the chicken breasts or thighs in the bottom of your slow cooker. If they are extra thick, slice them in half for more even cooking.
- In a 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 the cream cheese is still cold, microwave it for 20 seconds before mixing.
- Pour the creamy ranch sauce evenly over the chicken in the slow cooker. Use a spatula to spread it so every piece is coated. Sprinkle black pepper on top.
- Cover and cook on LOW for 5 to 6 hours, or on HIGH for 3 to 4 hours. Do not lift the lid during cooking. The chicken is done when it is fall-apart tender and reaches an internal temperature of 165 degrees F.
- Remove the chicken and shred it with two forks, then return it to the slow cooker and stir to coat with the sauce. If the sauce is too thick, stir in a splash of chicken broth or milk one tablespoon at a time until you reach your preferred consistency.
- If using frozen peas, corn, or spinach, stir them in now and let warm through for 5 to 10 minutes with the lid on.
- Sprinkle shredded cheddar or bacon bits on top if desired and let melt from the residual heat. Serve hot over rice, egg noodles, or mashed potatoes. Garnish with fresh chives or parsley.
