Description
This easy Crockpot Ranch Chicken recipe delivers creamy, zesty shredded chicken that's perfect for a hands-off meal. With tender chicken breasts slow-cooked in a flavorful blend of ranch seasoning, cream of chicken soup, and cream cheese, it makes a comforting dish ideal for serving over rice, potatoes, noodles, or in sandwiches.
Ingredients
Chicken and Sauce
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1/2 cup low sodium chicken broth
- 1 (1 ounce) packet ranch seasoning (Hidden Valley recommended)
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Pepper to taste
- 2 pounds boneless skinless chicken breasts (about 4 medium breasts)
- 8 ounces cream cheese, softened and cubed
Garnish
- Chopped fresh parsley (optional, to taste)
Instructions
- Mix the sauce: In a medium bowl, combine the condensed cream of chicken soup, low sodium chicken broth, ranch seasoning, onion powder, garlic powder, and pepper. Stir until the mixture is smooth and well blended.
- Prepare the chicken: Arrange the boneless, skinless chicken breasts side-by-side in the bottom of your Crockpot slow cooker. Pour the prepared sauce mixture evenly over the chicken breasts.
- Add the cream cheese: Dot the top of the chicken and sauce with the softened cream cheese cubes, distributing them evenly but without stirring them in.
- Cook: Cover the Crockpot and cook on high for 3 hours or on low for 5 to 6 hours, until the chicken is fully cooked and tender enough to shred.
- Shred the chicken: Use two forks to shred the chicken directly in the Crockpot. The chicken should break apart easily and mix with the creamy sauce.
- Finish and serve: If using, sprinkle chopped fresh parsley over the shredded chicken and stir to incorporate. Serve the creamy ranch chicken over your choice of rice, mashed potatoes, noodles, or in sandwich buns for a delicious meal.
Notes
- For a lower-sodium option, use low sodium or homemade chicken broth and check the ranch seasoning packet for sodium content.
- Softening the cream cheese beforehand helps it melt smoothly into the sauce during cooking.
- Feel free to add vegetables like chopped bell peppers or mushrooms to the Crockpot for added nutrition.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.
- This recipe pairs well with steamed green vegetables or a fresh salad to balance the creamy texture.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
