Creamy Crock Pot Ranch Chicken
A warm, comforting meal of chicken breasts transformed into a creamy, flavor-packed dinner that requires minimal effort.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 oz packet dry ranch seasoning mix
- 10.5 oz can cream of chicken soup
- ½ cup chicken broth
- ½ cup sour cream Optional for creaminess
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper
- 1 tbsp olive oil Optional, for searing
- 1 cup shredded cheddar cheese Optional, for serving
- fresh parsley For garnish
Instructions
Preparation
- Optional: Heat olive oil in a skillet over medium heat. Sear the chicken breasts for 2–3 minutes on each side until golden brown for added flavor.
- In a slow cooker, whisk together the cream of chicken soup, ranch seasoning, chicken broth, garlic powder, onion powder, and black pepper.
- Add the seared chicken breasts to the sauce, ensuring they are well coated.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
- Once cooked, shred the chicken directly in the slow cooker using two forks.
- Stir in the sour cream until the sauce is smooth and creamy.
- Serve hot over your choice of rice, potatoes, or noodles and garnish with shredded cheddar cheese and fresh parsley if desired.
Notes
For richer flavor, don’t skip the searing step. Store leftovers in an airtight container in the refrigerator for 3–4 days or freeze for up to three months. Consider adding fresh or frozen vegetables during the last hour of cooking for a one-pot meal.