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Crockpot Ranch Chicken

Crockpot Ranch Chicken

Discover the ultimate comfort food with this incredibly easy Crockpot Ranch Chicken, a recipe designed for busy weeknights and guaranteed to become a family favorite. This dump-and-go wonder transforms simple ingredients into a creamy, savory delight that’s perfect for any occasion.
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Prep Time 10 minutes
Cook Time 6 minutes
Meld Time 15 minutes
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2-2.5 pounds boneless, skinless chicken breasts or thighs
  • 1 ounce dry ranch seasoning mix packet
  • 1 10.5 ounce condensed cream of chicken soup can
  • 1/2 cup chicken broth or water
  • 4 ounces cream cheese cubed (for extra creaminess)
  • fresh parsley chopped (for garnish)
  • shredded cheddar cheese for topping
  • bacon bits for topping

Equipment

  • Slow Cooker
  • Cooking Spray
  • Bowl
  • Whisk
  • Cutting Board
  • Fork
  • Skillet

Method
 

  1. Lightly grease the inside of your slow cooker with cooking spray or a touch of oil to prevent sticking. This simple step ensures your chicken slides out beautifully, making cleanup a breeze.
  2. Place the boneless, skinless chicken breasts or thighs in a single layer at the bottom of the slow cooker. If using a mix of breasts and thighs, that's perfectly fine! The slow cooking process will ensure everything becomes incredibly tender.
    2-2.5 pounds boneless, skinless chicken breasts or thighs
  3. Evenly sprinkle the entire packet of dry ranch seasoning mix over the chicken. This is where the magic begins, infusing the chicken with that irresistible ranch flavor.
    1 ounce dry ranch seasoning mix
  4. In a separate bowl, whisk together the condensed cream of chicken soup and the chicken broth until smooth. Alternatively, you can pour these directly into the slow cooker and stir gently to combine.
    1 10.5 ounce condensed cream of chicken soup, 1/2 cup chicken broth
  5. If you desire an even richer, silkier sauce, add the cubed cream cheese on top of the chicken and liquid mixture. It will melt into the sauce as it cooks, creating a decadent texture.
    4 ounces cream cheese
  6. Secure the lid on the slow cooker and cook on low for 4-6 hours, or on high for 2-3 hours, until the chicken is cooked through and easily shreds with a fork. The exact cooking time will depend on your slow cooker and the size of your chicken pieces.
  7. Once cooked, carefully remove the chicken from the slow cooker and place it on a cutting board or in a large bowl. Use two forks to shred the chicken into bite-sized pieces.
  8. Return the shredded chicken to the slow cooker, stirring it into the creamy ranch sauce until well coated. Let it simmer for another 10-15 minutes to allow the flavors to meld.
  9. Ladle the Crockpot Ranch Chicken over your favorite sides, such as rice, pasta, mashed potatoes, or served in buns for delicious sandwiches. Garnish with fresh chopped parsley, shredded cheddar cheese, or bacon bits, if desired.
    fresh parsley, shredded cheddar cheese, bacon bits

Notes

Properly storing and reheating your Crockpot Ranch Chicken ensures you can enjoy its deliciousness for days to come. Refrigerate for up to 3-4 days. Freeze for up to 2-3 months. Reheat on stovetop or microwave.