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Ranch Chicken Crock Pot Recipe

A creamy, effortless slow cooker chicken dinner made with ranch seasoning, cream of chicken soup, and sour cream.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts
  • 1 ranch seasoning mix 1 packet
  • 10.5 oz cream of chicken soup 1 can
  • 0.5 cup chicken broth
  • 0.5 cup sour cream
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.25 tsp black pepper
  • 1 tbsp olive oil optional, for searing
  • 1 cup shredded cheddar cheese optional
  • 1 fresh parsley for garnish, optional

Equipment

  • Slow cooker
  • skillet
  • mixing bowl

Method
 

  1. If desired, heat olive oil in a pan over medium heat and sear the chicken breasts on both sides until golden, about 2 to 3 minutes per side. This step is optional.
  2. In the crockpot, combine the cream of chicken soup, ranch seasoning, chicken broth, garlic powder, onion powder, and black pepper. Stir until well combined.
  3. Place the chicken breasts into the crockpot and coat them in the sauce mixture.
  4. Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the chicken is cooked through and tender.
  5. Once cooked, shred the chicken directly in the crockpot using two forks and mix it into the sauce.
  6. Stir in the sour cream until the sauce turns smooth and creamy.
  7. Garnish with shredded cheddar cheese and fresh parsley, if desired, and serve with your favorite sides.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat with a splash of chicken broth if the sauce thickens. Freezes well for up to 3 months; thaw overnight in the fridge before reheating. Swap sour cream for cream cheese for a richer sauce, or Greek yogurt for a lighter version.