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Easy Creamy Ranch Chicken Crockpot Recipe

Tender chicken in a rich, savory ranch cream sauce made entirely in the slow cooker with just five minutes of prep.
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Prep Time 5 minutes
Cook Time 5 hours
Total Time 5 hours 5 minutes
Servings: 5 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 3-4 large boneless, skinless chicken breasts
  • 1 can condensed cream of chicken soup 10.5 oz
  • 1 package dry ranch dressing seasoning mix 1 oz
  • 1 block cream cheese 8 oz, softened and cubed
  • 1/4-1/2 cup chicken broth optional, to thin sauce
  • cooked egg noodles, white rice, or mashed potatoes for serving
  • fresh parsley chopped, for garnish

Equipment

  • Slow cooker (4-6 quart)
  • Two forks (for shredding)
  • wooden spoon

Method
 

  1. Lightly spray the inside of slow cooker with non-stick cooking spray for easier cleanup.
  2. Place chicken breasts in a single layer at the bottom of the crockpot. Sprinkle dry ranch dressing seasoning evenly over the chicken.
  3. Spread condensed cream of chicken soup over the seasoned chicken. Top with cubed cream cheese pieces, scattering them evenly. Do not stir.
  4. Cover and cook on LOW for 4-6 hours, or until chicken is tender and reaches an internal temperature of 165°F.
  5. Use two forks to shred the chicken directly in the pot into large chunks or smaller shreds, depending on preference.
  6. Stir shredded chicken into the melted cream cheese and soup mixture until sauce is smooth and velvety. If sauce is too thick, stir in chicken broth a few tablespoons at a time until desired consistency is reached.
  7. Ladle creamy ranch chicken over cooked egg noodles, rice, or mashed potatoes. Garnish with fresh chopped parsley and serve hot.

Notes

Storage: Refrigerate leftovers in airtight container up to 3-4 days. Add splash of chicken broth when reheating to loosen sauce. Reheat in microwave in 1-minute intervals or on stovetop over medium-low heat. Freezing: Freeze in freezer-safe container up to 2 months. Thaw overnight in refrigerator before reheating. Protein swap: Use boneless, skinless chicken thighs for extra moisture. Rotisserie chicken works too—add shredded meat during last hour of cooking. Crack chicken variation: Stir in 1/2 cup cooked crumbled bacon and 1 cup shredded cheddar cheese during last 15 minutes. Lighter version: Use Neufchâtel cheese and fat-free cream of chicken soup. Soup substitutes: Cream of mushroom or cream of celery soup work well. Make-ahead: Assemble in crockpot insert night before, refrigerate, then cook in morning.