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Creamy ranch chicken crockpot with tender shredded chicken in rich ranch sauce garnished with fresh parsley

Creamy Ranch Chicken Crockpot

Tender chicken breasts slow cooked in a rich, creamy ranch sauce. Perfect comfort food dinner with minimal effort.
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Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts about 6-7 oz each
  • 1 packet ranch seasoning mix 1 oz
  • 1 can cream of chicken soup 10.5 oz
  • 1/2 cup chicken broth low-sodium
  • 1/2 cup sour cream full-fat recommended
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp black pepper
  • 1 tbsp olive oil optional, for searing
  • 1 cup shredded cheddar cheese optional for garnish
  • 2 tbsp fresh parsley chopped, optional for garnish

Equipment

  • Slow cooker (crockpot)
  • Mixing bowl
  • Whisk
  • Skillet (optional)

Method
 

  1. If searing, heat olive oil in a large skillet over medium-high heat for 2-3 minutes. Sear chicken breasts for 2 minutes per side until golden brown, then transfer to your slow cooker. If skipping this step, place raw chicken directly in the crockpot.
  2. In a medium mixing bowl, whisk together the cream of chicken soup, ranch seasoning mix, chicken broth, sour cream, garlic powder, onion powder, and black pepper until smooth and well combined.
  3. Pour the creamy ranch mixture over the chicken in the slow cooker, making sure the chicken is mostly submerged. Use a spoon to spread the sauce evenly.
  4. Cover and cook on low for 5-6 hours or on high for 2.5-3 hours. The chicken is done when it reaches an internal temperature of 165°F in the thickest part and shreds easily with a fork.
  5. Once cooked through, shred the chicken directly in the crockpot with two forks, or leave it whole. Top with shredded cheddar cheese and fresh parsley if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently with a splash of chicken broth. For thicker sauce, remove lid during last 30 minutes of cooking.