Ranch Chicken

A creamy, comforting ranch chicken recipe cooked in the crock pot that's perfect for busy weeknights and can easily be adapted or served with various sides.

Print Recipe

Prep Time 15

Cook Time 6

Total Time 6 15

Course Dinner, Main Course

Cuisine American

Servings 6 servings

Ingredients

Main Ingredients

4 pieces boneless, skinless chicken breasts (about 2–2.5 lbs)
1 packet ranch seasoning mix (about 1 oz)
1 can cream of chicken soup (10.5 oz) Substitute: 1 cup plain Greek yogurt + 1 cup chicken broth for a fresher tang
1/2 cup chicken broth Use low-sodium if preferred
1/2 cup sour cream Or plain Greek yogurt to reduce fat
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 serving
Fresh parsley for garnish Optional

Instructions

Preparation

(Optional) Heat 1 tbsp olive oil in a skillet over medium. Sear chicken breasts 2–3 minutes per side until lightly golden.
In the crock pot, combine the cream of chicken soup, ranch seasoning, chicken broth, garlic powder, onion powder, and black pepper. Stir until smooth.
Place the chicken breasts into the sauce. Spoon sauce over the top so each piece is coated.

Cooking

Cover and cook on LOW for 6–7 hours, or on HIGH for 3–4 hours, until the chicken registers 165°F and is easily shreddable.
Remove the chicken to a cutting board and shred with two forks. Return the shredded chicken to the crock pot and stir into the sauce.
Stir in sour cream until blended for extra creaminess. Taste and adjust seasoning.
If using, sprinkle shredded cheddar cheese on top just before serving and garnish with fresh parsley.

Notes

For dairy-free options, use a dairy-free cream soup or blended silken tofu/coconut milk with cornstarch. Store leftovers in an airtight container for up to 3–4 days in the refrigerator, or freeze for up to 3 months.

Keyword Comfort Food, Crock Pot Recipes, Easy Dinner, Ranch Chicken, Slow Cooker