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Ranch Chicken Crock Pot Recipe

Tender shredded chicken slow-cooked in a creamy ranch and cream cheese sauce, finished with sharp cheddar and bacon for an easy high-protein 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: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts
  • 1 oz dry ranch seasoning mix one standard packet
  • 8 oz cream cheese low-fat or Neufchatel recommended
  • 0.5 cup low-sodium chicken broth
  • 0.5 cup sharp cheddar cheese shredded
  • 0.25 cup crumbled bacon optional
  • fresh chives or green onions sliced, for garnish

Equipment

  • 6-quart crock pot or slow cooker
  • Two forks (for shredding)
  • Ladle or large spoon

Method
 

  1. Place the chicken breasts in a single layer in the bottom of the crock pot.
  2. Sprinkle the dry ranch seasoning evenly over the top of the chicken.
  3. Pour the chicken broth around the edges of the chicken. Place the block of cream cheese on top.
  4. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours, until the chicken shreds easily with two forks.
  5. Shred the chicken directly in the crock pot using two forks. Stir the shredded meat into the melted cream cheese and broth until a smooth sauce forms.
  6. If the sauce is thinner than desired, remove the lid and cook on warm for 10 to 15 minutes to concentrate.
  7. Sprinkle the shredded cheddar over the top and replace the lid for 5 minutes until melted. Stir to combine.
  8. Garnish with crumbled bacon and sliced green onions. Serve over rice, cauliflower rice, baked potatoes, or in wraps.

Notes

Storage: Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months. Thaw overnight before reheating.
Reheating: Add a splash of milk or broth and reheat on the stovetop over low heat with frequent stirring, or microwave covered in 60-second intervals.
Liquid tip: Chicken releases significant moisture during cooking. If the sauce is too thin after shredding, remove the lid and let it sit on warm for 10 to 15 minutes.
Substitutions: Boneless skinless chicken thighs work well for a richer result. Replace cream cheese with plain Greek yogurt for a lighter version; add Greek yogurt at the very end after turning off the heat to prevent curdling.
Serving ideas: Excellent over white rice, cauliflower rice, zucchini noodles, baked potatoes, or in whole-grain wraps.