Creamy Ranch Chicken CrockPot Recipe

Introduction

This Creamy Ranch Chicken made in the CrockPot is a simple, comforting dish perfect for busy days. Tender chicken breasts simmer in a flavorful ranch and creamy sauce, creating a rich and delicious meal with minimal effort.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 packet ranch seasoning mix
• 1 can (10.5 ounce) cream of chicken soup
• 1/2 cup chicken broth
• 1/2 cup sour cream
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil (optional for searing)
• 1 cup shredded cheddar cheese (optional for garnish)
• Fresh parsley, chopped (optional for garnish)

Instructions

1. Step 1: If desired, heat olive oil in a skillet over medium-high heat and sear the chicken breasts for 2-3 minutes per side until lightly browned. This step adds extra flavor but can be skipped.
2. Step 2: In a bowl, combine ranch seasoning, cream of chicken soup, chicken broth, sour cream, garlic powder, onion powder, and black pepper. Mix well until smooth.
3. Step 3: Place the chicken breasts in the CrockPot and pour the creamy ranch mixture over them, ensuring the chicken is well coated.
4. Step 4: Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is tender and cooked through.
5. Step 5: About 10 minutes before serving, sprinkle shredded cheddar cheese over the chicken if using, and allow it to melt.
6. Step 6: Garnish with fresh chopped parsley for a burst of color and freshness, then serve warm.

Tips & Variations

• For a lower-fat version, use reduced-fat sour cream and cheese or skip the cheese altogether.
• Add sliced mushrooms or chopped bell peppers to the CrockPot for extra veggies and flavor.
• If you prefer a thicker sauce, stir in a tablespoon of cornstarch mixed with cold water during the last 30 minutes of cooking.
• Serve over rice, pasta, or mashed potatoes to soak up the creamy sauce.

Storage

Store leftover creamy ranch chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop over low heat, adding a splash of chicken broth if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts in this recipe?

Yes, you can use frozen chicken breasts, but increase the cooking time by about 1 to 2 hours on low. Make sure the chicken reaches an internal temperature of 165°F (74°C) before serving.

Is it necessary to sear the chicken before slow cooking?

No, searing is optional. It adds deeper flavor and color but you can skip this step for a quicker and easier preparation.

Creamy Ranch Chicken CrockPot Recipe

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★★★★★

4.9 from 61 reviews

This Creamy Ranch Chicken made in the CrockPot is a comforting, easy-to-make dish featuring tender chicken breasts cooked in a rich and flavorful ranch-infused creamy sauce. Perfect for busy days, it combines simple ingredients like ranch seasoning, cream of chicken soup, and sour cream to create a delicious meal that pairs well with rice, potatoes, or vegetables.

• Author: Isabella
• Prep Time: 10 minutes
• Cook Time: 6 hours 30 minutes
• Total Time: 6 hours 40 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Seasoning

• 4 boneless, skinless chicken breasts
• 1 packet ranch seasoning mix (about 1 ounce)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper

Creamy Sauce

• 1 can (10.5 ounce) cream of chicken soup
• 1/2 cup chicken broth
• 1/2 cup sour cream

Optional Ingredients

• 1 tablespoon olive oil (optional for searing the chicken)
• 1 cup shredded cheddar cheese (optional for garnish)
• Fresh parsley, chopped (optional for garnish)

Instructions

1. Prep the Chicken: Pat the chicken breasts dry with paper towels to ensure they sear properly if you choose to sear them. Season evenly with garlic powder, onion powder, black pepper, and the ranch seasoning packet.
2. Sear the Chicken (Optional): Heat olive oil in a skillet over medium-high heat. Add chicken breasts and sear for 2-3 minutes on each side until golden brown. This step adds flavor and seals in moisture but can be skipped for convenience.
3. Mix the Sauce: In a medium bowl, combine the cream of chicken soup, chicken broth, and sour cream. Stir until smooth and well blended.
4. Assemble in CrockPot: Place the chicken breasts in the bottom of the CrockPot. Pour the creamy sauce mixture evenly over the chicken, making sure they are well coated.
5. Cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and cooked through (internal temperature of 165°F or 74°C).
6. Add Cheese and Garnish (Optional): About 15 minutes before serving, sprinkle shredded cheddar cheese on top and cover to let it melt. Garnish with freshly chopped parsley for a burst of color and fresh flavor.
7. Serve: Serve the creamy ranch chicken hot over rice, mashed potatoes, or your favorite side dish.

Notes

• For a lower-fat version, use reduced-fat sour cream and cream of chicken soup.
• Searing the chicken is optional but helps add more depth of flavor.
• Leftovers can be refrigerated for up to 3 days and reheated gently.
• You can substitute chicken thighs for a juicier, more flavorful result.
• If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir into the CrockPot during the last 30 minutes of cooking.

Keywords: creamy ranch chicken, crockpot chicken, slow cooker chicken, easy chicken dinner, ranch seasoning recipe