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High Protein Ranch Chicken Crock Pot

Tender chicken breasts slow-cooked in creamy ranch sauce with cheese and bacon for an easy, hands-off dinner.
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Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts
  • 1 packet (1 oz) dry Ranch seasoning mix
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1/2 cup sour cream or Greek yogurt for more protein
  • 1/2 cup chicken broth low sodium
  • 1/2 cup cooked bacon bits for topping
  • 1 cup shredded cheddar cheese
  • salt and black pepper to taste
  • fresh chives or green onions sliced, for garnish

Equipment

  • Slow cooker (4-6 quart)
  • Medium bowl
  • whisk
  • Two forks (for shredding)

Method
 

  1. Place chicken breasts in the bottom of the slow cooker in a single layer if possible. Season lightly with salt and black pepper.
  2. In a medium bowl, whisk together dry ranch seasoning, cream of chicken soup, and chicken broth until smooth and thoroughly combined with no dry pockets.
  3. Pour the ranch and soup mixture evenly over the chicken breasts. Cover and cook on Low for 6-8 hours or High for 3-4 hours until chicken reaches 165°F and shreds easily.
  4. Remove chicken from slow cooker using tongs and transfer to a cutting board. Shred with two forks into bite-sized pieces.
  5. Stir sour cream or Greek yogurt into the sauce remaining in the slow cooker, whisking until smooth and creamy. Return shredded chicken to the slow cooker and toss to coat completely in sauce.
  6. Sprinkle shredded cheddar cheese and bacon bits evenly over the top. Cover and let sit for 5-10 minutes until cheese melts completely.
  7. Garnish with fresh chopped chives or sliced green onions. Serve hot over rice, mashed potatoes, pasta, or baked potatoes.

Notes

Storage: Store in airtight container for up to 3 days. Add milk or broth when reheating if sauce thickens. Sour cream tip: Add at the end to prevent curdling—never cook it for the full time. Frozen chicken: Not recommended as it releases excess liquid. If using frozen, add 1-2 hours to cooking time and reduce broth. Homemade ranch: Mix 2 tbsp dried parsley, 1 tbsp dried dill, 2 tsp each garlic and onion powder, 1 tsp dried basil, 1 tsp black pepper, 1/2 tsp salt. Lighter version: Use light cream of chicken soup, non-fat Greek yogurt, reduced-fat cheese, and turkey bacon. Spicy: Add red pepper flakes or diced green chiles to sauce before cooking.